This looks much fancier than it is and was a recipe born of necessity - I was craving salmon with crispy skin and only had a skinless filet with which to work. Using a sheet of nori as a substitute for the missing skin reintroduced some crunch to my dinner, and also some additional briny flavors to the dish.
1 skinless fillet of salmon, mine was 5 oz
Piece of nori, trimmed so as to be the same size as your piece of fish
1/8 - 1/4 tsp of wasabi paste, depending on your interest in spicy dishes
Juice and zest from half a lemon
1 tsp butter
1 tsp olive oil
Salt to taste
Salt the fish lightly on all sides.
Mix the wasabi pate, lemon zest and half the lemon juice together in a small bowl. Spread it evenly on the side of the fish fillet where the skin was.
Place the nori over the wasabi paste, pressing firmly so that it adheres.
Melt the butter in the oil in a frying pan over medium heat. As soon as it is bubbling away, add the fish, nori side down. Cook without turning until the salmon is cooked through, lowering the heat after two minutes. You can watch the fish cook by observing the change of color in one of the sides. It took my fillet about 6 minutes until it was done.
Remove the fish to a plate. Add the remaining lemon juice to the pan juices and stir well before spooning some over the fish.
I served this with steamed rice, spinach and some caramelized onion chutney.