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.
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
Sheets of Nori Seaweed
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 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!
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!).
Recipe by The Pescetarian and the Pig at https://www.thepescetarianandthepig.com/2014/02/28/seaweed-wrapped-seared-salmon-rolls/