Seaweed salad

How to Incorporate Sea Salad into Your Cooking

Sprinkle it like herbs on your dishes: omelettes, summer salads, soups, and fish. Ideal with delicious mussels marinière in white wine.

Chef's tip: incorporate it into your butter to accompany oysters and shellfish.

Some Recipe Ideas Using Sea Salad

• Mussels Marinière: Mix mussels marinière with white wine with sea salad;
• Seaweed Butter: Incorporate sea salad into butter to accompany oysters and shellfish;
• Omelettes: Add a teaspoon of sea salad to your omelettes for a marine touch;
• Soups: Stir in sea salad towards the end of cooking to enhance your soups;
• Pasta: Add sea salad to a seafood sauce for tasty pasta dishes;
• Risotto: Add sea salad towards the end of cooking for a creamy and savory risotto.

Preferably add this sea salad mixture towards the end of cooking to avoid burning the delicate leaves and to preserve all the flavors.

The Aromas of Sea Salad

Its salty and iodized taste immediately evokes the ocean breeze, bringing intense freshness and a unique depth to your dishes. The subtle notes of each seaweed blend to create a perfect balance of sweetness and complexity, enhancing the flavors of culinary preparations.

Marine Seaweeds

Dulse, or Palmaria palmata, is a red seaweed native to the coasts of the North Atlantic and Pacific. This seaweed grows on rocks in tidal zones, nourishing itself with nutrients brought by ocean currents. Recognizable by its purple color and soft texture, dulse is primarily harvested in Ireland, Iceland, Canada, and Scandinavia. It blends perfectly with wakame, a brown seaweed native to the coasts of East Asia, including Japan, Korea, and China. Growing in temperate and cold waters, wakame is mainly cultivated in marine farms. These two seaweeds are accompanied by sea lettuce, also known as marine algae, which mainly grows along rocky coasts, and nori is a specific variety of marine lettuce widely consumed in Japan and other Asian countries.