Yield: 4 servings

1 1/2 – 2 lb. salmon filet, cut into 4 portions leaving skin on, pin bones removed
Salt and pepper to taste
4 -6 rice paper wrappers or 4 –6 toasted nori sheets, cut in half

Sweet and Spicy Sake Essence:
1 and 1/2 cup sake
1 cup organic mirin
2 T. rice vinegar
1/2 cup wheat-free tamari
2 T. minced ginger
2 cloves garlic, minced
1/2 t. serrano pepper, seeded and minced

3 T. finely diced red bell pepper
3 T. finely diced yellow pepper
2 t. chopped fresh cilantro for garnish
Coconut oil, for cooking

1. In a heavy saucepan combine ingredients for sake essence and bring to a boil over high heat. Reduce to about 1/2 cup, 10 -15 minutes.

2. Meanwhile cook peppers in 1 T. coconut oil in a pan over medium high heat. Add 1 t. tamari and cook 2 minutes; set aside.

3. Cook the salmon as follows: Rinse and pat fish dry. Season with salt and pepper. Lay out cut nori sheets/dampened rice paper, textured side up. Place salmon flesh side down on the nori/rice paper and fold salmon away from you. Be sure the seam side is down, and repeat with each filet.

4. Heat 2 T. coconut oil in a pan over medium high heat, and once the oil is hot add the wrapped salmon flesh side down. Cook 4 minutes then flip, cooking 4-5 more minutes on second side, or until both sides are golden brown and fish is cooked through. Pour heated sake essence over the fish.

Copyright Abby Fammartino, Abby’s Table, 2009.