Nori-wrapped Salmon with Sake Essence
Author: Abby Fammartino
Yields: 4 servings
- 1½ - 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 ½ cup sake
- 1 cup organic mirin
- 2 T. rice vinegar
- ½ cup wheat-free tamari
- 2 T. minced ginger
- 2 cloves garlic, minced
- ½ 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
- In a heavy saucepan combine ingredients for sake essence and bring to a boil over high heat. Reduce to about ½ cup, 10 -15 minutes.
- 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.
- 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.
- 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.