Tag Archives: black sesame seeds

If You Wrap a Salmon in Seaweed . .

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Sounds pretty natural doesn’t it? A salmon gets chilly, so he reaches for the nearest seaweed and wraps himself in it. Nothing terribly exciting about that.. you’ve probably seen it in a cartoon.

Where it gets exciting is when the Salmon is in a dish on your counter, and you’re contemplating wrapping him in a blanket of seaweed before you pop him in the oven!

I literally stumbled, well…virtually speaking… on two recipes that sounded intriguing.  I love Nori, I like Wasabi with Nori, and I love Salmon! Salmon sushi

So I took the best of both recipes (in my own opinion of course) and the result is below.

If you try this DO WRITE and let me know how you liked it!

Wrapping the salmon helps seal in the yummy juices that develop, and the Nori adds both flavor and a boost of minerals.

Salmon Wrapped in Wasabi Nori

  • 1 Tbs. extra virgin organic Olive Oil
  • 1 Tbs. finely chopped organic Herbs: any combination of thyme, basil, garlic, parsley, mint
  • Salt and pepper
  • 2 8-oz. wild-caught Salmon fillets
  • 1 Tbs. Sesame Seeds (black or white)
  • 2 Tbs. organic Scallions (Green Onions)
  • 1 Tbs. minced Garlic
  • 4 tsp. organic Tamari sauce (opt.)pink salmon
  • 1 Tbs. Dijon mustard
  • ¼ tsp. Wasabi powder
  • 2 large sheets of Nori


Preheat oven to 450 degrees F. 

Mix oil, herbs, salt and pepper, sesame seeds, onion and garlic.  Rub salmon with mixture. 

Mix Tamari sauce, mustard and Wasabi together.  Spread on Nori with finger tips.

Place salmon, skinless side down, in the middle of the Nori sheet and wrap like a package so it is fully covered. The Nori will stick to itself and the fish. 

Place wrapped fish in a lightly oiled baking dish or better, lined with parchment paper.  Place in oven and cook 10 minutes for each inch of thickness.  Remove when done.

Serve with ginger flavored brown rice, and steamed organic broccoli.

~ Bon Apetit! ♥

Think Yellow – Spicy Cauliflower Curry

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I had a deep desire for Curry last night.  Thankfully, I had a cauliflower in the fridge, so that worked out well.

To recap a previous post dedicated to the wonderful, healthful properties of Turmeric (a main ingredient in curry)..

Turmeric: 

is a bright yellow spice that has an anti-inflammatory effect and demonstrates anticancer as well as antioxidant properties.

Its primary active ingredient, Curcumin, may be useful in the prevention and treatment of stomach, intestinal, colon, skin, and liver cancers.

A teaspoon of turmeric added to soup, salad, or oatmeal is a quick and easy way to increase your Curcumin intake. It should be noted that the body’s absorption of the curcumin increases by 2000% when you add black pepper!

CookinguptheCure’s Spicy Cauliflower Curry

Spicy Cauliflower Curry

I upped the amount of Turmeric a bit when I made this recipe.  You may use 1/4 tsp. less if you like. This dish is packed with antioxidants from all the spices and the cauliflower, as well as high-fiber.

  • 3 Tbs. Extra Virgin Olive Oil
  • 1 tsp. Mustard seeds
  • 1 inch fresh Ginger, cut into thin strips or chopped
  • 1 organic White Onion, sliced
  • 1 -1/4 tsp. Turmeric
  • 1 Tbs. ground Coriander
  • 1/4 tsp. Cinnamon
  • 1 small green Serrano Chili, seeded and chopped
  • 1 Garlic Clove, crushed
  • 1 head organic Cauliflower, rinsed and cut into pieces
  • 1 c. organic Garbanzo beans, cooked or canned
  • 1 tsp. Sea Salt
  • Juice of 1/2 Lemon
  • 1-1/2 c. Green Tea or hot Water
  • 2 Tbs. Cilantro, chopped
  • Black Sesame Seeds (opt.)

Place oil in large pot over medium heat for 1 minute, should not get very hot! Lower heat if it does. Add oil and wait 30 seconds. Add mustard seeds and turn to Med-Low. Cover and saute for 1 minute.

Remove lid, and add ginger, onion, turmeric, coriander, cinnamon, and chili. Stir occasionally, for 2 – 3 minutes.

Stir in garlic, cauliflower, garbanzo beans and salt.  Add lemon juice, tea or water, 1 Tbs. of the cilantro, and cover. Reduce heat to Low, and simmer for 20 minutes, or until cauliflower is tender.

Transfer mixture to a serving dish and sprinkle remaining cilantro and a few black sesame seeds on top.

Serve over whole wheat couscous, or a wild and brown rice blend.

NOTE: This is quite spicy, so for a milder flavor only use 1/2 Chili pepper!