Salmon in foil with seaweed from the Gaspé
Salmon in foil with seaweed from the Gaspé
A perfect recipe for any occasion, suggested by Philippe Mollé in the newspaper Le Devoir.
Photo credit: Istock
- 6 cloves of garlic
- 30 g pine nuts
- 45 ml olive oil
- 6 anchovy fillets
- 30g Panko breadcrumbs
- 4 pieces of salmon (about 160g each)
- 50 g fresh sea lettuce or Nori dried seaweed flakes An Ocean of Flavors
- salt and pepper (to taste)
In a mortar, pound the garlic with the pine nuts, olive oil, and anchovies to form a paste. Add the panko breadcrumbs at the very end.
Remove the skin from the salmon pieces, then open them like a wallet. Place the prepared dough in the center of the opening and add the sea lettuce. Close with two toothpicks.
Lightly season the top of the fish with salt and pepper.
Cut out 4 rectangles of aluminum foil and wrap the fish in the foil.
Preheat oven or grill to 350°F.
Place the papillotes on a baking sheet and cook for 5 to 7 minutes.
-
Let stand covered for 2 or 3 minutes before serving the salmon. https://oceandesaveurs.ca/categorie-produit/algues-edestibles/algue-entiere/
Fresh seaweed from the Gaspé Peninsula is now available in many fish markets. Alternatively, you can use dried seaweed, whole or in flakes , from Un Océan de saveurs and simply add it to the mixture from step 1 with the Panko breadcrumbs.
