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Friday, 15 October 2010 14:38

Roasted Salmon Steak with Atlantic Kombu

Written by Grettir Hreinsson
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  • 4 stripes Atlantic Kombu
  • 1 1/2 tablespoon extra virgin olive oil
  • 1 1/2 tablespoon butter
  • Four 1 1/2 inch(4cm) thick salmon steaks
  • 1 teaspoon tamari
  • 1 red onion, minced
  • 4 cloves garlic, minced
  • 1/2 teaspoon sea salt
  • dash of black pepper
  • 1/2 cup chopped cilantro
  • 4 lemon wedges

Atlantic Kombu: Soak in cool water for 10 minutes, rinse and drain.
Preheat the oven to 350 fahrenhit(180 celsius).
GreaseĀ a baking sheet with 1/2 tablespoon butter and 1/2 tablespoon oil. Line the baking sheet with the Atlantic Kombu stripes, leaving 4 inch(10cm) space between each one. Place the salmon steaks on top af the Atlantic Kombu, resting only on the Atlanic Kombu and not touching the baking sheet.
Sprinkle the tanari over the salmon.
Onion-herb mixture: Heat up to medium the 1 tablespoon of butter and 1 tablespoon af oil, the add the onion and garlic. Cook for around 2 minutes or until the onion is transparent and the garlic is fragrant. Now add the salt, pepper, and cilantro and remove from the heat, just long enough for the cilantro to wilt.
Cover the surface of each salmon steak with the mixture.
Cover with foil and bake for 15 minutes. Uncover and continue cooking for 15-20 minutes or until the fish is completely opaque.

Remove the salmon steak from the baking sheet and make sure each steak has Atlantic kombu attach. Garnish with the lemon wedges. Good with romaine salad with light vinaigrette dressing.

Last modified on Friday, 15 October 2010 15:22
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