Main Dishes

Salmon and Mango Nori Wraps

60

The history of Japanese wrapped food sushi began in the late samurai period in the 17-18thcenturies. As Japanese people are great travellers by nature it was very popular among them to visit famous shrines at least once in their life. Hence by the end of 18th century Japan had a highly developed tourism industry with all modern attributes like traveller guides, organised pilgrim tours and multiple inns. Of course all such trips required foods able to survive a long journey as well. Quick-witted merchants in Osaka found that raw fish kept much longer if it was enclosed in vinegared rice and then wrapped in the dried leaves of nori, the reddish-purple seaweed which had been cultivated across Japan for centuries. The new wrapped food was named sushi and allowed pilgrims to save both time and money on their way.

Thanks to the ancient Japanese tradition, today we present our own delicious version of the wrap recipe. Though it doesn't contain rice and isn't intended for a long journey, it still offers a range of nutritional benefits and has a fantastic flavour due to the original togarashi spice mix. So the salmon provides energy-boosting creatine and DHA, an essential omega-3 acid which helps to prevent brain and heart related diseases. Tomatoes are full of potassium, vitamin A, C and phytochemical lycopene. The latter has been recently found to reduce risk of cardiovascular diseases and prostate cancer as well. In one recent study mango was shown to have multifaceted positive effects like anti-inflammatory, anticancer, antioxidant and even more health-enhancing ones. Hence it's highly recommended for inclusion in a common diet.

So let's follow the ancient tradition to make a spectacular, meditative and healthy journey into the secrets of Japanese wrapping mentality.

1
100 g. salmon fillet
75 g. roma tomatoes, diced
20 g. shallots, dice
75 g. ripe mango, diced
½ tsp. chopped cilantro
10 ml. lime juice
¼ tsp. togarashi spice powder
pinch of salt
6 g. nori sheets, cut into squares
  1. Season both sides of the salmon with salt and togarashi spice powder.
  2. Sear salmon in a lightly oiled skillet for 1 minute per side.
  3. Take out of the skillet and set aside to...
    See the full directions on my site
Nutritions

Calories
472

Sodium
440mg
18% DV

Fat
6g
9% DV

Protein
31g
62% DV

Carbs
68g
23% DV

Fiber
9g
37% DV

Stewed Okra and Tomatoes is a classic Southern dish! Flavored with bacon, onion, garlic and cider vinegar, you know these vegetables are bound to be good. Serve garden fresh okra and tomatoes during the summer months, or use canned and frozen ingredients in the off-season. Paired with a side of cornbread, this is a simple and affordable dish to enjoy year-round!

3 slices thick cut bacon
1 small Vidalia onion
2 cloves garlic
2 15.5 oz cans diced tomatoes
1 T sugar
2 t fresh thyme leaves
1 dried bay leaf
1/2 t apple cider vinegar
1/2 t Worcestershire sauce
2 c fresh or frozen okra
salt and pepper ( to taste )
6
  • In a large skillet or Dutch oven, cook bacon until the bacon is starting to get crispy and the fat is rendered, about 5 minutes.
  • Add the onion and garlic; saute for 5 more...
    See the full directions on my site
Nutritions

Calories
1105

Sodium
1147mg
47% DV

Fat
114g
176% DV

Protein
1g
3% DV

Carbs
4g
1% DV

Fiber
2g
8% DV