Skipper Otto members enjoy the best wild coast salmon, halibut, and tuna available – but they also get access to lesser-known seafood that they might not otherwise encounter. One of our more unique products is our sheets of giant kelp, harvested by Dafne Romero. A lot of members have been finding great ways to add this healthy, sustainable sea veggie to their meals, like in kelp lasagna or kelp slaw. But we’re always eager for new ways to use kelp, and this salmon wrapped in kelp recipe from chef and forager Robin Kort, also featuring Skipper Otto salmon, has definitely earned its place in our hearts!

BBQ Lemongrass Curry Salmon Wrapped in Kelp Recipe

Serves 4 as an appetizer

Ingredients

1 package giant kelp

1lb salmon, skin removed and sliced into 3 cm cubes

For the Curry Paste:

2 Tbsp lemongrass – slice fine and pound with a pestle

1 tsp salt

3 med shallots

2 large cloves garlic

2 tbs turmeric (fresh preferred)

2 tbs fresh ginger

1 heaping tsp shrimp paste

3-10 thai chilis optional for spice lovers

For the salmon:

3 tsp fish sauce

1 Tbsp hazelnut oil

6 lime leaves – sliced very fine

8 large Thai basil leaves – diced fine

5 juniper berries – ground

2 Tbs of your curry paste

Garnish:

1 lime sliced

8 wooden skewers or toothpicks, rinsed in water

Directions

1. Preheat your BBQ to 500F
2. Put all the curry paste ingredients in a food processor and blitz until it forms a paste.
3. Make the salmon marinade. Mix the curry paste, fish sauce, juniper berries, Thai basil, and lime leaves. Spread the mixture over the cubed salmon until it’s fully coated.
4. Lay out one sheet of kelp, put 2 pieces of salmon on top, add a tiny drizzle of oil, wrap it up, and pin with a toothpick. Repeat until all the salmon is wrapped.
5. Grill kelp wraps at 500F on your BBQ 2 minutes a side, you may want to test one to get the cooking perfect as it can vary depending on how thick your fish is.
6. Serve with rice and a fresh salad if you want to make it as a main.
7. Optional: Slice fish skin into thin strips and deep fry in peanut oil at 375F until crispy about 3 minutes, salt and serve as a topping.