OvenBakedSalm on
Swe tPotatoCakes
Ingredients ~2big piecesofW akam e leaves,rehydrated ~ 2salm on steaks ~1red onion ~4 clovesofgarlic ~1/2cup corianderleaves, chopped ~1lem on cutintowedges ~Oliveoil& knob ofbuter
Ingredients ~800g sw eetpotatoes,peeled ~10g dried W akam e ~1large onion,f inelychopped ~50g buter ~ 2 tbsp f latleafparsley ~2eggs,beaten w ith salt& pepper ~1tbsp Kelp powder ~Buterorcoconutoilfor frying
~Kelp salt& pepper ~ Tam ariorsoysauce
Directions Pre-heatoven to 180°.Coveran oven trayw ith baking paper and place 2large W akam e leaveson the paper.Place the salm on stead on top and drizzle tam arioverthe salm on. Heat1tbsp oliveoiland 1tsp buterin afrypan,add onion & garlic,cooking for2m inutes,untiltranslucent& fragrant. Add corianderleaves& seasoning and rem ove from heatas soon ascorianderhasw ilted (about1m inute). Spoon theonion m ixtureoverthesteaksand w rap in the W akam e leaves.Coverw ith parchm entorfoiland bake for 15m inutes.Rem ovepaperand continueto cookforanother 10 m inutesoruntilthe f ish isopaque.Transferthe parcelsto a serving plate and garnish w ith lem on w edges. Serves 2.
Method
Cutthesweetpotatointolargechunksand cookgentlyin boiling w ateruntiltender.Drain and cool.Re-hydrate W akam e in w arm w aterfor5m inutes.Drain and squeeze outanyexcessw ater.Chop coarsley. Squash thepotatoesinto apureew ith buter,add the W akam e,onion,parsleyand Kelp pow der.Adjustseasoning ifneed beand m ixin theeggs. Shape the m ixture into cakesand fryin sizzling buter/oil untilgolden and crunchy.Serve w ith a salad orgreen vegetables. Serves 4.
W akam ePestoPasta
Raw Verm iceliSalad with Edam am e
Ingredients ~350g penne/spiralpasta ~1/4 cup dried W akam e ~2chicken thighs ~15cherytom atoes,cutin half ~ 1/4 cup fresh basilleaves ~ 1/4 cup extra-virgin olive oil ~3tbsp fresh lem on juice
Ingredients ~1packetofsheled frozen edamame ~200g packetofverm iceli noodles
~5g dried W akam e ~2tbsp Dulsef lakes
~1clove ofgarlic ~ 1/2 tsp sea salt ~1/2tsp cracked pepper
~1cup shredded carot ~ 1capcicum ,thinly sliced ~1/3cup thinlysliced red onion ~1/4 chopped fresh coriander ~1/2 cup lightly roasted peanuts
~1/3cup f inelygrated parm esan ~ 1/2 tsp chilif lakes(optional)
Directions Cook pasta in a saucepan ofboiling,salted w ater,untiltender. Drain,reserving 1/4 cup liquid.M eanw hile,in a sm albow l,add W akam e and enough cold w aterto cover.Soak for5m inutes. Reserving 2tbsp soaking liquid,drain W akam e. Dice chicken into sm albite sized piecesthen add to a frying pan drizzled w ith olive oil.Com pletelycook the chicken and then leave aside.In a food processororblender,pulse drained W akam e,basil,lem on juice,extra-virgin oil,garlic,salt,pepper and chilif lakes.Thisshould create a nice pesto paste. Return pasta to pan.Add reserved liquid and stirin the pesto. Stirfor1to 2m inutesuntilpesto isthroughoutalareasofthe pasta.Slow lyadd the chicken and tom atoesthen top w ith parm esan cheese.Serve eitherhotorcold. Serves 4.
Dressing ~2tbsp oliveoil ~2tbsp honey ~ 3/4 tbsp rice vinegar
~1/2 tsp salt Directions
Cook edam am e according to packetsinstructions.Drain and rinse w ith cold w ater.Soften noodlesaccording to instructions, drain,transferto a w ork surface,then chop tw ice.Soak W akam e in tepid w aterfor5m inutes,drain,and squeeze out excessw ater.W hisk togetherdressing ingredients.Add noodles,W akam e and alsalad ingredientsto abow land toss through dressing.Sprinkle w ith peanutsand serve. Serves 6.
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