Nori Wrapped Salmon with Ponzu Sauce

1 Mar

Anyone who has eaten at a sushi restaurant knows about Nori, dried roasted seaweed. Japanese use a lot of seaweed in their recipes. And studies have shown that people who regularly incorporate edible seaweeds into their diets have fewer problems from mineral depletion and live longer than other peoples. As I played around in kitchen today, I came up with my version of seaweed wrapped salmon. I made a home made ponzu sauce for dipping sauce as well. The ponzu sauce goes also well with seared tuna.

Nori Wrapped Salmon

  • Salmon, cut in inch wide pieces
  • 1 tbs low sodium soy sauce
  • 2 tbs seasoned rice vinegar
  • 1 tbs minced ginger
  • Nori sheets (seaweed sheets)

Mix the soy sauce, rice vinegar and ginger together. Place the salmon pieces in a ziplock bag and pour the sauce over the fish. Marinate the fish, skin side up, in a fridge 30 minutes to an hour. Remove the fish from fridge. Cut nori sheets in half and wrapped around the marinated salmon. Place the salmon pieces skin side down in oiled oven dish and bake in 400 degree oven 10 minutes. Serve with Ponzu sauce as appetizers or with rice as a meal.

Ponzu Sauce

  • 3 tbs mirin
  • 2 tbs regular rice vinegar
  • 2 tbs low sodium soy sauce
  • 3 tbs orange juice
  • tsp lemon juice

Mix all the ingredients together. Ponzu sauce will stay good in a fridge for up to a week.


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