Sea Lettuce-Crusted Wild Sockeye Salmon with Sauted Vegetables - alive magazine
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…
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Ingredients
- 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)
- 1 cup (250 mL) sea lettuce, chopped coarsely
- 1 cup (250 mL) safflower or grapeseed oil
- 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
- 6 - 5 oz (140 g) pieces wild chinook salmon
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