Seaweed Salmon
Yield: 4 servings
Ingredients
- 4 x 6 ounce skin-on salmon filets or other firm fish
- 1 tablespoon juniper berries, ground
- 1/4 cup birch syrup
- 1/4 cup walnut oil
- 1 tablespoon grainy mustard
- Sprinkled sea salt and freshly ground black pepper, to taste
- Enough fresh seaweed to fill a picnic cooler, well rinsed and thoroughly cleaned in salt or fresh water
Method
- To make a tree flavoured marinade, whisk the ground juniper berries, birch syrup, walnut oil, mustard, salt and pepper together in a bowl.
- Place the salmon in a freezer bag and add the marinade. Squeeze out the air and rest for a few hours or even overnight for more flavour.
- You may also use your favourite salmon marinade or just plain olive oil, salt and pepper on the fly!
- Build a rip-roaring hard wood fire and let it die down.
- When you have a thick hot bed of fiery hot coals, cover a 12-inch square of them with a few handfuls of seaweed, an inch thick or so.
- Place the marinated salmon on top. Cover with another thicker layer of seaweed, perhaps six inches or so.
- The salmon will steam gently and cook through in 20 to 30 minutes.
- Peek and keep an eye on it. Use your campfire instincts for best results.
- Alternatively you can fashion a double-thickness, tightly sealed foil pouch with heavy-duty foil enclosing the filets and place it directly in the hot coals. It will puff up and steam within and finish faster than the seaweed. 15 minutes or so.