Recently, my dear (vegan) friend was craving salmon, and was feeling conflicted about it. I figured this was probably a fabulous opportunity to see if those cravings were satiable without harming any fishies!
I did a little research, and put together this recipe:
- 500g carrots
- 4 knots dried kelp
- 1 1/2 cups hot water
- 1/4 cup soy sauce, or coconut aminos
- 2 tbsp maple syrup
- 2 tbsp apple cider vinegar
- 1 tbsp liquid smoke
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 1/4 tsp black pepper
- salt to taste
- Preheat the oven to 350ºF
- Wash the carrots, but don’t peel. Place them whole onto a lined baking tray (I use a silpat, but parchment works too!), sprinkle liberally with salt, and bake until carrots are cooked through, but not mushy (45 min to 1 hour, depending on the size of your carrots)
- Turn the oven off, and let carrots sit in oven until they are cool enough to handle.
- Blend kelp, water, soy sauce, maple syrup, liquid smoke, paprika, garlic and black pepper until smooth. Let sit on counter while carrots bake, so that the water can rehydrate the kelp. Blend one more time when carrots are smooth, to really blend up those kelp bits.
- Remove cooled carrots from the oven. Cut each in half width-wise, and then again length-wise, and cut each section into thin strips.
- Toss the strips (gently) with some salt, and place into an air-tight container. Cover with marinade mixture and shake to ensure all carrot strips are covered.
- Let the carrots marinade overnight, then enjoy wherever you’d use smoked salmon!