Nori Wrapped Salmon

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Nori Wrapped Salmon

The idea is genius: bake your salmon in a wrap, to retain its moisture, only this particular wrap is edible, and lends extra flavor and texture to the salmon. When I saw this recipe over at Mark Sisson’s blog, I knew immediately that it was going to be easy and delicious, and I wasn’t disappointed. A great option for a quick and healthy weeknight dinner, this nori wrapped salmon is ready in 20 minutes.

Nori Wrapped Salmon
 
Prep and Cool time
Cook time
Total time
 
Recipe type: Entree, Gluten-Free, Low-Carb, Primal/Paleo
Yield: 2 servings
Ingredients
  • 2 (6 oz) wild salmon fillets, 1-inch thick (I used Coho salmon)
  • 1 tablespoon coconut aminos (or light soy sauce)
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • 2 sheets nori
  • Olive oil cooking spray (Whole Foods carries one with no additives)
Instructions
  1. Preheat oven to 450 degrees F. Line a baking sheet with parchment.
  2. Remove the skin from the filets if you wish. I didn’t.
  3. Use a pastry brush to brush the salmon fillets all over with the coconut aminos. Sprinkle with salt, pepper and garlic powder.
  4. Wrap the salmon in the nori like a package: fold one long end over the salmon, then fold in the two shorter sides. Roll the piece of salmon over and tuck the remaining long end under.
  5. Place the wrapped salmon fillets on the prepared baking sheet, seam side down. Lightly spray with olive oil. Bake 12 minutes.
  6. Transfer the salmon fillets to a cutting board. Use a sharp chef’s knife to cut them in half crosswise, then serve. Nori wrapped salmon is easy to cut if you serve it with steak knives.
Nutrition Per Serving
Serving size: 1 fillet; Calories: 283; Fat: 12g; Carbohydrates: 2g; Sugar: 0g; Sodium: 537mg; Fiber: 1g; Protein: 37g

 
Nori Wrapped Salmon

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