I’m going to show you how to make Nori Wrapped Wasabi Salmon. Lots of words but a really lots of flavor too, so how this works is, you start out by taking and I have two four ounce salmon fillets here, and I’m going to put together just a little oil and some chopped up herbs. This is mint and thyme. You could use any parsley, anything that you happen to have around will work and some salt. It’s about half teaspoon of salt here and I’m just going to mix this up with my hands and just get this salmon season just a little bit with these herbs. This is good, yeah.
And then the next thing that I’m going to do after I wet my hands off is I’m going to wrap the salmon and while I’m wrapping it in there’s Nori and Nori is a sea vegetables that well, one of the things that’s great about sea vegetables is they have a lot of minerals. They have more traced minerals than any of our land vegetables because we kind of depleted our soil and also when you wrap the salmon in anything but in the Nori it seals it so that the salmon stays nice and moist in there.
So I’m going to take mustard and put it with Wasabi. This is brown mustard and Wasabi powder. And Wasabi is a kind of horse radish that really has a sizzling to it. And I’m going to put about half and spread it on this piece of Nori like this. This is great and then I put the salmon face down and wrap it up just like a package. One, two, three, four just like that and put the wrapped side down just like the second.
So let’s do the second one. And you spread that along there just like that, that looks great. Put this poppy down, yeah and fold there up, beautiful little package, and when it bakes at 450 it will start shrinking and adhering to the salmon. It’s really neat you’ll see in ten minutes and I’m going to go and I suggest some alternate places for them to rehearse. So this should be done and it looks great. The Nori just wrapped in there just shrink wraps it. It’s kind of cool and here we go. I’m going to serve this with fried rice. You could serve it with soba noodles or kimlo salad really good, but I’m going to do this with the fried rice and put it up. There we go it just beautiful on this. See it’s going to stay really moist in there.
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