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Sea Lettuce-Crusted Wild Sockeye Salmon with Sauted Vegetables


    Sea Lettuce-Crusted Wild Sockeye Salmon with Sauted Vegetables

    Sea lettuce can be a bit tricky to source off the coast, but can be found in specialty stores where the edible green algae is sought after for its high protein, dietary fibre, vitamins, and minerals.


    Sea Lettuce Butter Crust

    1/2 cup (125 mL) sea lettuce, fresh, chopped coarsely (substitute wakame)
    1/4 cup (60 mL) unsalted butter, room temperature
    1/2 cup (125 mL) Japanese bread crumbs (panko)

    Process all ingredients in food processor for 3 to 4 minutes or until well blended and no butter lumps appear. Remove from processor and roll between two pieces of parchment paper until 1/4 in (6 mm) thick. Roll the mixture into a large rectangle. Refrigerate until ready to use.

    Sea Lettuce Oil

    1 cup (250 mL) sea lettuce, chopped coarsely
    1 cup (250 mL) safflower or grapeseed oil

    Place ingredients in small stainless steel pot. Turn to medium heat and bring up to 160 F (70 C). Immediately remove from heat and cool. Blend at high speed in blender for 3 minutes. Strain through fine mesh strainer. Refrigerate until ready to use.

    Sauted Vegetables

    2 Tbsp (30 mL) butter, unsalted
    2 Tbsp (30 mL) sunflower oil
    1/2 tsp (2 mL) garlic, minced
    4 cups (400 g) kale, stem removed, coarsely chopped
    2 Tbsp (30 mL) dried wild blueberries
    2 Tbsp (30 mL) sunflower seeds, lightly toasted
    1/4 cup (60 mL) vegetable or chicken stock

    Place butter and oil in medium skillet over medium heat. Once butter has melted, add garlic and saute for 3 minutes. Add remaining ingredients, except vegetable or chicken stock, and cook until kale is wilted or about 3 to 4 minutes. Add stock and cook until liquid is reduced by 90 percent.


    6 - 5 oz (140 g) pieces wild chinook salmon

    Preheat oven to 400 F (200 C). Cut sea lettuce crust into pieces approximately the same size as the salmon. Place the crust on top of the salmon. Bake for 8 to12 minutes, depending on the thickness of the fish.

    Divide sauted vegetable mixture among 6 plates. Place crusted salmon on top of mixture. Drizzle about 1 1/2 oz (45 mL) of sea lettuce oil around salmon, and serve. Serves 6.

    source: "Sooke Harbour House", alive #311, September 2008


    Sea Lettuce-Crusted Wild Sockeye Salmon with Sauted Vegetables




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