Wild Pacific Salmon is rich in omega 3 fats and free-radical fighting carotenoids, making this dish one of the healthiest protein sources available. When choosing salmon, always go wild caught – preferably Alaska, as it is swimming in the cleanest waters. Farmed salmon is fed pesticide laden, food dyed pellets and is not an environmentally friendly or healthy choice. Due to their diet, they lack fewer omega-3 fats then their wild counterparts, and their pale pink color comes from the food dye in their fish chow. (MmMMmm, tasty!)
This recipe is an excellent meal during spring and fall – when it’s cool enough that you want a heartier meal but warm enough you don’t want something too heavy. Serve with steamed bok choy or salad in springtime and bamboo rice or Asian style root veggies in the fall.
4 Wild Salmon fillets (8 oz each)
2 tbsp. dijon mustard
1 tsp powdered wasabi
Furikake or Osaka Sea Salt to taste (a Japanese seasoning found in Asian markets – look for one without MSG)*
4 sheets nori seaweed
Preheat oven to 450. Mix mustard and wasabi powder together and spread on nori. Sprinkle the salmon with salt, pepper, and furikake or Osaka sea salt. Place salmon face down in the middle of the nori sheet and wrap like a package so that fish is fully covered. The nori will stick to itself and 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.Â
*Hey, Seattleites! Try Osaka Sea Salt available at World Spice Market near Pike St. Market – It’s excellent!