Nori-wrapped Salmon with Sake Essence

Nori-wrapped Salmon with Sake Essence
Nori-wrapped Salmon with Sake Essence
 
Author:
Yields: 4 servings
Ingredients
  • 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
Instructions
  1. 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.
  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.
Notes
Copyright Abby Fammartino, Abby's Table, 2009.
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