Nori Stacks With Smoked Salmon Recipes

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SALMON NORI MAKI



Salmon Nori Maki image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 7

1 small salmon (about 3 pounds filleted)
2 tablespoons chopped garlic
Salt and pepper to taste
1 yellow squash, fine julienne
1/2 cup sliced scallion
1 package of nori (seaweed sheets)
2 tablespoons soy sauce

Steps:

  • Slice the salmon lengthwise into 4 to 5-inch long sheets about 1/4-inch thick. Place two slices on plastic wrap, salt and pepper fish, lay a sheet or nori on top. Place strips of squash on top of nori sprinkle with scallions, place another piece of plastic wrap on top and roll. Set in refrigerator to set (may be made in advance, up to this point.)
  • Remove plastic wrap and heat a saute pan with 2 tablespoons peanut oil. Saute roll in pan rotating every minute. Depending on desired temperature- approximately 4 minutes of cooking time. Deglaze with soy sauce.

SMOKED SALMON AND CURRIED-POTATO NORI ROLLS



Smoked Salmon and Curried-Potato Nori Rolls image

Categories     Dairy     Fish     Leafy Green     Potato     Cocktail Party     Low Fat     Winter     Gourmet

Yield Makes 36 hors d'oeuvres

Number Of Ingredients 9

3/4 pound boiling potatoes (about 2 medium)
1 teaspoon vegetable oil
2 teaspoons mustard seeds (preferably black)
1/2 teaspoon curry powder
1/4 cup nonfat plain yogurt
1 tablespoon minced fresh flat-leafed parsley leaves
1/2 small cucumber (about 3 ounces)
4 1/2 ounces smoked salmon
6 8- by 7 1/2-inch sheets toasted nori (dried laver)

Steps:

  • Peel potatoes and cut into 1/2-inch cubes. In a large heavy saucepan cover potatoes with salted water by 1 inch and bring to a boil. Simmer potatoes until tender, about 5 minutes. Drain potatoes in a colander and cool slightly.While potatoes are cooling, in a small non-stick skillet heat oil over moderate heat until hot but not smoking and cook mustard seeds and curry powder until seeds begin to pop.
  • In a bowl combine warm potatoes, mustard-seed mixture, yogurt, parsley, and salt and pepper to taste and with a potato masher mash potatoes until almost smooth.
  • Peel and seed cucumber and cut into matchstick-thin strips. Cut salmon into 1/4-inch-wide strips. Put a sushi mat on a work surface with bamboo strips of mat parallel to front of work surface. On mat arrange 1 nori piece, shiny side down and with a long side lined up with near edge of mat, and spread 1/3 cup potato mixture evenly in a 2 1/2-inch-wide strip along near edge. Arrange one sixth of salmon and cucumber in a line along center of potato mixture and dampen far edge of nori with a moistened finger. Beginning with long side near you, roll up nori tightly, using mat as an aid to help tighten roll. Seal dampened edge and with a sharp knife cut roll crosswise into 6 pieces. Make 5 more rolls in same manner.

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