If You Wrap a Salmon in Seaweed . .

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!


3 thoughts on “If You Wrap a Salmon in Seaweed . .

  1. I often make seaweed-wrapped salmon. I have the fish monger remove the skin and slice into pieces about 1 – 1 1/2 inches wide. I marinate these pieces in tamari, mirin, etc., then wrap each piece in nori to bake. serving is easy with tongs. next time I’m going to add powdered kombu to the marinade.

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