Shony Salmon Rub by Mara Seaweed in Edinburgh
Nourish body and soul with Mara’s nutritious and delicious seaweed flakes, sustainably hand harvested from the wild, pure waters around Scotland.
Essential everyday nutrition; rich in iodine, fibre, essential minerals, Mara’s award-winning shake-on flakes adds umami, enhances flavour, making things taste delicious.
Edinburgh-based Mara are the UK’s first SALSA-accredited seaweed facility, experts in seaweed, sourcing, process, nutrition, taste.
Founded in 2011 by Fiona Houston and Xa Milne to harness Scotland’s forgotten superfood, last year Mara reached the final of the BBC Food & Farming Awards for Best Producer, and have won numerous awards, including Best Artisan Product at World Food Innovation Awards.
Mara Seaweed’s shony seaweed has been shortlisted in the Soups, Preserves & Accompaniments category for the 2016 Scotland Food & Drink Excellence Awards. The winners will be announced on June 2.
Ingredients:?
4 Salmon fillets?60ml rapeseed oil?Juice of 1 lemon?Handful of basil?Handful of parsley
2 tbsp Mara Shony Seaweed
Black pepper?2 garlic cloves?
Method:?
1 Place the salmon fillets in a bowl. Add the rapeseed oil, lemon juice, basil, parsley, garlic, black pepper and Shony seaweed to an electric mixer and mix to a thick liquid.
2 Coat the salmon in the marinade and place, covered, in the fridge for an hour.
3 Preheat the oven to 180C.
4 Loosely wrap each individual salmon fillet with some of the marinade in tin foil pockets, making sure the edges are pinched together tightly.
5 Put the salmon parcels in the oven for 10 - 15 minutes depending on the thickness of the salmon fillets.
6 Serve with green beans and baby new potatoes – make sure to pour all the good juices from the marinade onto the dish.
In association with Taste Communications.
www.tastecommunications.co.uk
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules here