- 1 1/2 lbs Atlantic Salmon Filet, approx 1" thick
- 4, 1-2" strips Kelp (Wild Atlantic Kombu)
- 1 large Red Onion, sliced into rings
- 1/4 C Dry White Wine
- 1/4 C water
- Sea Seasonings® to taste
Cut salmon into 4, 6oz portions. In a large skillet with a tight-fitting lid, place onion slices, then kelp strips, forming beds for the salmon pieces. Place each portion, skin side down, on top of the kelp. Sprinkle with Sea Salt with Sea Veg and Dulse with Garlic. Cover and allow to poach for 5-10 minutes, to desired doneness. Do not overcook. Garnish with lemon and serve immediately. Enjoy!