This Japanese-style, quick meal is messy but delicious. Look for salmon that is glossy and fresh-smelling. You also want to know where it came from: If farmed, was it raised in clean waters, well-circulated by tidal flow in uncrowded pens, and fed without antibiotics? Ask your fishmonger. The best option is to buy wild-caught salmon, which mostly comes from Alaska and is freshest in late spring to summer. During the months when Alaskan fishing is closed, "frozen at sea" wild-caught salmon is also quite good. If you are a fan of crisped salmon skin, leave the skin on while cooking; it has lots of those healthy omega oils.
Nori-Wrapped Salmon
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Instructions
- Remove any pin bones from fillet (needle-nose pliers work well) and cut into four serving pieces. Using a very hot, heavy-bottomed skillet or a grill pan sprayed lightly with olive oil, sear salmon pieces. (If you are using the skin, put salmon into the pan skin-side down and cook long enough so that skin and fillet separate when lifted; remove skin from the pan and set aside.) Turn fillets and continue to cook on the other side, until fish is slightly translucent in its center. Do not overcook.
- Mix lemon juice and tamari together and divide into four small bowls, one for each place setting.
- To eat this finger food, tear off a bit of nori, wrap it around a bite-size chunk of salmon, and dip into tamari mixture. The saved salmon skin can also be dipped and eaten.
Recipe Notes
Nutrition Facts
Nori-Wrapped Salmon
Amount Per Serving
Calories 185
% Daily Value*
Cholesterol 62mg
21%
Sodium 593mg
25%
Total Carbohydrates 3g
1%
Dietary Fiber 1g
4%
Protein 25g
50%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 185 cal, 37% fat cal, 7g fat, 1g sat fat, 62mg chol, 25g protein, 3g carb, 1g fiber, 593mg sodium
