Last night we had one of Adam’s classmates over for dinner. We served her one of our favorite recipes, nori wrapped salmon. Usually we make it with white fish because white fish is cheaper (tilapia is our normal fish of choice). But we found some cheap, wild Pacific salmon at the store and grabbed it up. The recipe comes from Mothering magazine. We use wasabi paste and like to use a lot of it (instead of just a pinch of wasabi powder). Wasabi has a bit of kick, so be careful with it if you’re not into that. I just had to share the recipe because it’s really yummy, and it’s even yummier with salmon than it is with tilapia! We had ours with Brussels sprouts, brown rice, and sake {which we were trying for the first time - verdict? meh.}. And we had a cappuccino cheesecake for dessert. In fact…I think I hear the leftovers calling my name. I’d better go check on them….but before I go. Here’s the recipe!

When you wrap salmon in mineral-rich nori seaweed, the wrapping not only adds nutrients to the dish but also keeps the salmon moist. Serve atop brown rice, quinoa, or kasha, with sauteed baby bok choy on the side. Wheat-free, dairy-free.

1 tablespoon olive oil
1 tablespoon finely chopped mixed herbs: thyme, basil, garlic, parsley, mint
salt and pepper to taste
2 8-ounce salmon fillets
1 tablespoon Dijon mustard
pinch wasabi
2 sheets nori

Preheat oven to 450 degrees F. Mix oil, herbs, salt, and pepper. Rub salmon with mixture. Mix mustard and wasabi together. Spread on nori. Place salmon at one edge of nori sheet and wrap. (The nori will stick to itself and to the fish.) Place wrapped fish in a slightly oiled baking dish. The general rule for fish is to cook it 10 minutes for each inch of thickness. The nori will lightly flavor the fish and seal in the juices.

Preparation time: 15 minutes
Makes 4 small or 2 regular servings

recipe via Mothering