Nori Wrapped Salmon

Paleo – serves 2

My Dad used to make a version of this with bamboo steamers – he’d put salmon, brocolini, capsicum and nori wrapped parcels of rice into steamers, stack them on top of each other and serve us a whole steamer for a quick healthy dinner. I bought a new steamer this weekend at the market and it brought back memories of this dish, so I thought I would adapt it paleo style. I had to laugh when Dan was most unhappy that I served him burnt salmon, but am happy to say that he loved it just as much as I did – a nice adaptation to a weekend staple in our house.


  • 2 x 200g salmon fillets, skin on
  • 2 sheets roasted nori (best to get from a japanese or asian store)
  • 1 bunch broccolini
  • 1 bunch asparagus
  • 2 tbsp wheat free tamari
  • 1/2 red bullet chilli
  • 2 tbsp olive oil


  • Let the salmon sit out of the fridge for about 1 hour – I find it’s easier to remove the skin this way. Carefully tear the skin off the salmon (or ask your fish store to do it for you). I find the easiest way is to cut into one of the edges and then pull the skin off with your fingers, holding the flesh back with flesh back with one hand and gently tearing the skin off with the other
  • Wrap the skin free salmon in a sheet of nori, ensuring the flesh is completely covered. Don’t worry about tucking in the ends of the parcel
  • In a small bowl, mix tamari and chilli – depending on how spicy you like it with or without the seeds. Set aside
  • Heat 1 tbsp olive oil in a large non stick frypan. Once hot, add salmon and cook for 2 – 3 minutes on each side (for medium rare)
  • In a small frypan add the other tbsp olive oil and once hot add the salmon skin, skin down. Cook until crispy, flipping as required
  • Steam broccolini and asparagus
  • Serve salmon, broccolini and asparagus and crispy salmon skin with a side bowl of chilli soy. Pour soy on the side of vegetables/salmon just before eating to ensure the nori and salmon skin remain crispy


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