tThis is an exquisite way to prepare grilled salmon. The kombu leaves develop the umami flavour, keep the salmon moist and the seaweed becomes crunchy, giving it great texture.
to serve 2
Pre-heat the oven to 180C. Cover an oven tray with baking paper and place 2 Kombu leaves on the paper. Place the salmon pieces on top and drizzle Tamari over the salmon.
Cover the salmon with thin lemon slices & fresh herbs. Season to taste and wrap each Kombu leaf around the fish diagonally to make a wrap. Bake in the over for 10 minutes or until the fish is just cooked. Serve immediately.
Tip: this recipe can be applied to many different fish fillets