Seaweed Wrapped Seared Salmon Rolls

Seaweed Wrapped Seared Salmon Rolls

Seaweed Wrapped Seared Salmon Rolls

I absolutely love egg rolls, spring rolls, and sushi… But you know what I don’t love? All the carbs from the rice and wrappers involved :( . It can be a real downer when you’re on a low-carb diet. Sometimes you need to get a little bit creative in your exclusion of carbs from your snacks, appetizers, and dinner meals, while not compromising on deliciousness. I mean… who wants to eat “diet” food all the time, right? Blech.

Even though I grew up snacking on crispy sheets of plain roasted seaweed, I often forget how useful it can be as a vehicle for other foods. And at less than 10 calories per sheet and less than 1 carb? Sounds perfect for eating clean! Plus, it contains  a healthy dose of iodine, which is great for keeping your thyroid healthy, and a healthy thyroid is an important factor in weight loss.  Apparently seaweed is pretty high in potassium, too… so… Goodbye foot cramps!

Seaweed Wrapped Seared Salmon Rolls

And of course I had to make another recipe featuring my favorite hot sauce, Tiger Sauce. If you can’t find it in your local grocery store you can sub with a sweet chili sauce or even Sriracha, but Tiger Sauce is the numbah one stunnah (the what? That what what?…. I promise I’ll never do that again).

Seaweed Wrapped Seared Salmon Rolls

This recipe is pretty simple, and since it’s seaweed, I employed a bamboo sushi-rolling mat for assistance in rolling it, but it isn’t totally necessary to have. What you’re actually going to want to do is wrap it a little bit more like a burrito… So I found this burrito-wrapping instruction graphic online… Of course, your seaweed will be rectangular, but it’s the same principle. Fold in the sides, fold up the bottom, and roll it up!

Brassas Mexican Grill: How to Roll A BurritoExplore more infographics like this one on the web’s largest information design community – Visually.

Pretty simple, eh?  The moisture of the vegetables and the salmon will help soften the seaweed, and then to seal it up, you’ll take a dab of toasted sesame oil (or olive oil in a pinch), run it along the final edge, and roll it up to seal, leave the edge on the bottom of the roll. Cut them in half and serve them alone or with soy sauce for dipping!

Seaweed Wrapped Seared Salmon Rolls

Seaweed Wrapped Seared Salmon Rolls

Ingredients:

(makes 8 pieces)

  • 4 Sheets of Nori Seaweed
  • 6-8 oz. Fresh Salmon (a thick center cut)
  • 1 Cup. Asparagus Stalks
  • 2 Cups Sliced Mushrooms
  • 1 Cup Leaf Spinach
  • 2 tsp. Tiger Sauce
  • 1 tsp. Toasted Sesame Oil (or Olive Oil)

In a skillet over medium-high heat, cook asparagus and mushrooms until for about 5 minutes, stirring occasionally. Add spinach and Tiger Sauce and continue to stir and cook until spinach is wilted. Remove from heat and set aside.

In another skillet over medium- high heat, sear salmon for about 1-2 minutes on each side just until the outside is seared, but the inside is still nice and rare. Remove from heat and cut into 4 long slices.

On a bamboo sushi mat, place one sheet of nori. Spread about 1/4 of the vegetables on the lower 1/3 of the nori and place one slice of salmon on top (see image above). Roll up like a burrito and use a little bit of toasted sesame oil to seal the package. If you’re struggling with lack of moisture on the edges of the seaweed, a little dab of water should help!

Slice each roll in half and serve with soy sauce, wasabi, and ginger if you’d like, or just serve as-is (or even with some extra Tiger Sauce!).

Seaweed Wrapped Seared Salmon Rolls

 

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Seaweed Wrapped Seared Salmon Rolls
 
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This recipe for low-carb seaweed wrapped seared salmon rolls featuring Tiger Sauce is a real winner. It's super clean, healthy, high protein, and works great for a meal or appetizer.
Author:
Serves: 8
Ingredients
  • 4 Sheets of Nori Seaweed
  • 6-8 oz. Fresh Salmon (a thick center cut)
  • 1 Cup. Asparagus Stalks
  • 2 Cups Sliced Mushrooms
  • 1 Cup Leaf Spinach
  • 2 tsp. Tiger Sauce
  • 1 tsp. Toasted Sesame Oil (or Olive Oil)
Instructions
  1. Sheets of Nori Seaweed
  2. In a skillet over medium-high heat, cook asparagus and mushrooms until for about 5 minutes, stirring occasionally. Add spinach and Tiger Sauce and continue to stir and cook until spinach is wilted. Remove from heat and set aside.
  3. In another skillet over medium- high heat, sear salmon for about 1-2 minutes on each side just until the outside is seared, but the inside is still nice and rare. Remove from heat and cut into 4 long slices.
  4. On a bamboo sushi mat, place one sheet of nori. Spread about ¼ of the vegetables on the lower ⅓ of the nori and place one slice of salmon on top (see image above). Roll up like a burrito and use a little bit of toasted sesame oil to seal the package. If you're struggling with lack of moisture on the edges of the seaweed, a little dab of water should help!
  5. Slice each roll in half and serve with soy sauce, wasabi, and ginger if you'd like, or just serve as-is (or even with some extra Tiger Sauce!).

Seaweed Wrapped Seared Salmon Rolls

 

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5 Responses to “Seaweed Wrapped Seared Salmon Rolls”

  1. February 28, 2014 at 4:04 pm #

    Aren’t these beautiful!!!
    mimi recently posted…SimplicityMy Profile

  2. March 2, 2014 at 6:14 am #

    Yum…My boys love eating nori leaves (laver) just right out of the bag but your rolls look like the perfect way to enjoy a low carb lunch or dinner.
    Bam’s Kitchen recently posted…Insanely Delicious Cinnamon BunsMy Profile

    • March 2, 2014 at 9:03 am #

      I’m an addict as far as eating Nori straight from the bag. Even while making these rolls I was going “Make one, eat a sheet, make one, eat a sheet” :) Every time I go into an Asian market and see all of their interesting cuisine I think of your blog!

  3. March 5, 2014 at 2:27 am #

    Sounds amazing! Can’t wait to try making this! I don’t have a bamboo mat to make the rolls with, but will just have to improvise and make something work! Yum!

Your comments make my heart (and my piglet) smile!

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