Nori Wrapped Salmon
Why have I not been including these tasty little salmon presents in my meal planning regularly?! I recall making this recipe in a whole foods cookery class in graduate school, the recipe having been developed by my instructor and one the the contributors to Cooks Interruptus. I adapted her recipe, which calls for wasabi, so that my toddler doesn't accidentally end up with a mouthful of the super spicy stuff!
These are perfect to prep in advance and stay super moist in cooking being that they're wrapped in seaweed, which by the way is extremely mineral rich.
Wild caught fish can be on the pricey side, and frozen fish generally pales in comparison to fresh. However, this recipes is well suited for frozen; somehow being wrapped up seems to preserve the texture well, so long as you don't overcook the fish.
What you need:
2 cloves garlic
4 sheets of nori
1 tbsp brown or dijon mustard
16 oz salmon, cut into 4-4 oz portions
Coarse or kosher salt
What to do:
If cooking now, preheat oven to 200C/400F.
Crush and mince garlic. Set aside.
Blot excess moisture from of salmon fillets.
Lay nori out on clean flat surface. Brush or spread mustard evenly on all four sheets so that 1 inch of dry nori remains around the perimeter.
Place one portion of salmon on each mustard-painted nori sheet. Sprinkle with minced garlic and salt.
Wrap salmon up like a present and place seam side down in cast iron or baking dish. Alternatively, if you're prepping this for later in the week, place into container to store in refrigerator.
Bake approximately 10 minutes per inch of thickness of fish. Err on the side of fewer minutes, as the fish will continue to cook/steam in the nori (I only cooked mine 8 min, and it was perfect).