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
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