So if you aim to please some taste buds but you want to keep things on the light side – or you want to impress your guests, this is a perfect savory recipe. For even more taste-bud enchantment I like to pair my Nori Wrapped Salmon with pickled ginger, coconut rice and sautéed Asian greens.
Not only does this wrapped salmon make a lovely meal, I also prepare it in small bite size portions. These little bites make a simple and enticing starter for a brunch or evening dinner party. Not only are they packed with flavor and good nutrition, they look like little pieces of art resting on a platter.
Nori Wrapped Salmon
Ingredients
1lb salmon fillet, cut into 2-4 pieces (have your fishmonger remove the skin if you like)
1 tablespoon olive oil
4 tablespoons finely chopped fresh herbs. I use thyme, basil, chive, oregano or mint, Italian parsley, garlic, salt and pepper
3 tablespoons quality Dijon mustard
Pinch of wasabi
4 sheets of Nori (usually found in the Asian food aisle in your local market)
Directions
Preheat the oven to 350F.
Mix together the oil, herbs, salt and pepper. Rub the salmon with this mixture.
Mix together the mustard and wasabi. Spread this mixture onto a square of nori, large enough to wrap your fillet. Place the salmon piece on the edge of the nori and wrap. Like a little package. The nori will stick to itself and the fish.
Place the wrapped fish in a slightly oiled baking dish or on a baking sheet. Fish should cook for about 10 minutes to every inch of thickness. However, with the nori wrap the cooking time could take a little longer. I like my salmon under cooked just a bit so I usually stick to the 10 minutes per inch rule.
Remove the fish from the oven and serve with pickled ginger and coconut rice if desired. If you want to dress up the wrapped salmon, I like to tie it in a blade of chive and serve. Enjoy!
Recipe from Jennifer Adler, MS, CN
Dining and Cooking