Salmon with Nori Crust

As I write this, I am quite busy preparing for the Thanksgiving meal, which is coming in the next two days with all the food and that makes me feel that I should not eat anything heavy until then. A piece of salmon fillet with a simple nori-sesame seeds crust makes good sense for a light dinner. Nori (seaweed) is always used to wrap around sushi, I learned this recipe from the chef, Roger Mooking, on the Cooking Channel, but I do not quite remember all the details. However, it turns out perfect for me.

Ingredients:
Two 6 oz salmon fillets
1/4 tsp salt
1/4 tsp black pepper
1 tsp butter
1 tbs oil
Nori crust:
2 nori sheets, toasted

1 shallot, minced
1 clove garlic, minced
1 tbs fresh ginger
1 tsp paprika
1/4 tsp salt
1 tsp black pepper
1 tbs sesame seeds
1tbs butter
1 tbs oil

Directions:
Sprinkle salt and pepper on both sides of the salmon fillets. In a nonstick pan, heat butter and oil and seer salmon on both sides to get a light crust (about 2 minutes each side).

To make nori crust:
In a nonstick pan over medium heat, place nori sheet one at a time to lightly toast.

Remove and crush with your hands or use the mortal and pestle to get the job done.

 

In the same pan, heat oil and butter. Add shallot, garlic, and ginger. Stir and cook for 5 minutes or until fragrant.

Stir in sesame seeds and paprika, salt, and black pepper. Remove from heat and mix well with crushed nori.

 Spoon this nori mixture on top of the fish. Press it down.

 Preheat oven to 400° and place salmon in the oven for 10 minutes before removing. I like to garnish with chopped green onions.