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  • Grilled Saithe with Sugarkelp Salad
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    By Andreas Viestad

    Grilled Saithe with Sugarkelp Salad

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    The keyword here is umami! Kelp and seaweed are umami-rich, and lend a generous, miso-like flavor to the stock. Here I have grilled saithe (pollock) without seasoning it with anything other than the wonderful sugar kelp.

    Serves 4

    PREPARATION:

      • 1Wrap the fish in kelp and aluminum foil. Grill on a hot grill or bake in a hot oven at 500 F (250oC) for about 20 minutes, or until it has a core temperatures of about 122 F (50oC).
      • 2Mix the wakame salad, sesame seeds, vinegar, and soy sauce.

    Serve the fish piping hot with the delicious salad. Enjoy!

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  • The keyword here is umami! Kelp and seaweed are umami-rich, and lend a generous, miso-like flavor to the stock. Here I have grilled saithe (pollock) without seasoning it with anything other than the wonderful sugar kelp.

    Serves 4

    PREPARATION:

      • 1Wrap the fish in kelp and aluminum foil. Grill on a hot grill or bake in a hot oven at 500 F (250oC) for about 20 minutes, or until it has a core temperatures of about 122 F (50oC).
      • 2Mix the wakame salad, sesame seeds, vinegar, and soy sauce.

    Serve the fish piping hot with the delicious salad. Enjoy!

    Print Friendly
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