My seaweed wrapped lemongrass salmon recipe is a riff on a Thai classic that I learned from Chef Lin in Chiang-mai. You can use dried seaweed like nori paper (get it at Fujiya Market) or fresh seaweed that you've harvested yourself if you've taken one of my sea foraging classes. The seaweed replaces
banana leaf to wrap the fish in and keep it moist while barbecuing. I've used Skipper Otto (Fair trade fishery) salmon fillets and macro kelp in the video recipe below...
ps. I smoked a ton of salmon belly for Saturday March 5th sea foraging class, come out and eat some seafood with me, a few tickets are left for the 2:45pm time, 10am is sold out.
