If you’ve cooked fish wrapped in parchment paper before, which gently steams the fish and keeps the flesh moist, this recipe will make total sense. But in this case, instead of parchment, the wrapper is edible, nutritious and delicious.
Nori, a sea vegetable best known as a wrap for sushi, can also be used to wrap fish while it’s cooking. The nori seals in moisture, keeping the fish juicy and flavorful. This meal is all about moist, tender salmon. When arranged on a plate of sautéed mustard greens and shiitake mushrooms it looks like a rather fancy feast, but there’s no need to be formal. The salmon and nori packages are easiest to eat with your hands.
Although nori isn’t the most nutritious of all the sea vegetables, it still has a respectable amount of minerals and nutrients. Paired with the omega-3s in wild salmon and the powerhouse duo of sautéed mustard greens and shiitake mushrooms, this is a meal that’s hard to beat.
Time in the Kitchen: 30 minutes
2 6-ounce salmon fillets, skin and bones removed (170 g each)
2 sheets nori
2 teaspoons plus 2 tablespoons coconut aminos, divided (10 ml + 30 ml)
1 tablespoon extra virgin olive oil, or cold pressed high-oleic/high-stearic sunflower oil, or coconut oil (15 ml)
1 bunch mustard greens, stems removed and leaves ripped into small pieces
Preheat oven to 450 ºF/232 ºC.
Place each piece of salmon on a sheet of nori. Lightly salt the salmon and drizzle 1 teaspoon (5 ml) of coconut aminos on each fillet. 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 the salmon. Set on an oiled or parchment covered baking sheet, seam side down. (You don’t need to wet the nori; it will adhere to the salmon while it cooks.)
Roast 10 minutes for a ¾-inch/19 mm (or smaller) fillet and 12 minutes for a 1-inch/2.5 cm (or slightly thicker) fillet.
While the salmon roasts, warm oil in a skillet over medium-high heat.
Add shiitakes; season with salt and pepper. Cook, stirring just a few times until lightly browned and soft, about 5 minutes. Stir in garlic and cook for 1 minute, then add mustard greens to the skillet with the remaining 2 tablespoons (30 ml) coconut aminos. Saute, stirring as needed, until the greens are wilted.
Slice the salmon package open and serve on a bed of sautéed greens and mushrooms.