Thanks to the wonderful flavour from New Zealand Wakame leaves imparts on this salmon, you will keep returning to this recipe over and over again!
2 big pieces Wakame Leaves, rehydrated
2 salmon steaks
Olive oil & knob of butter
Tamari or Soya sauce
1 red onion, minced
4 garlic cloves, minced
Kelp Salt & pepper
1 lemon cut into wedges
1/2 cup chopped coriander leaves
Pre-heat the oven to 180C. Cover an oven tray with baking paper and place 2 large Wakame leaves on the paper. Place the salmon steaks on top and drizzle tamari over the salmon. Heat 1 tbsp olive oil and 1 tsp butter in a pan, add onion & garlic, cooking for 2 minutes, until translucent & fragrant. Add coriander leaves & seasoning and remove from heat as soon as coriander has wilted (1 minute). Spoon the mixture over the steaks and wrap in the Wakame leaves. Cover with parchment or foil and bake for 15 minutes. Remove paper and continue to cook for another 10 minutes or until the fish is opaque. Transfer the parcels to a serving plate and garnish with lemon wedges.