Kelp & Alaria: Garnishes and Toppings

How to Roast

1. 1/3 cup dry kelp or alaria makes about 4 servings.

2. Check kelp or alaria fronds for tiny shells, then scissor–snip them into bite size pieces, about ¾ inch size.

3. Place cut kelp or alaria on a lightly oiled baking tray. Roast at 300° F for 3 to 5 minutes, until crisp and the color changes. Do not burn!

How to Marinate

1. Snip approximately 5" pieces into ¾" strips.

2. Marinate in vinegar, lemon juice, or dressing overnight, or longer.

Where to Serve

1. Add roasted kelp to a pasta salad immediately before serving, or reserve as a garnish.

2. Add roasted alaria to guacamole with salsa.

3. When soft, cut or tear marinated kelp into smaller pieces and add to a salad.

4. Garnish instant soups–in–a–cup with roasted kelp or alaria.

Note:

Lessen or omit table salt if using kelp and alaria as salad garnishes and toppings. Small amounts can double the iron and magnesium and significantly increase the Vitamin A.

For more information click on the compass to go to the Maine Coast Sea Vegetables website.


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