Remove any pin bones from fillet (needle-nose pliers work well) and cut into four serving pieces. Using a very hot, heavy-bottomed skillet or a grill pan sprayed lightly with olive oil, sear salmon pieces. (If you are using the skin, put salmon into the pan skin-side down and cook long enough so that skin and fillet separate when lifted; remove skin from the pan and set aside.) Turn fillets and continue to cook on the other side, until fish is slightly translucent in its center. Do not overcook.
Mix lemon juice and tamari together and divide into four small bowls, one for each place setting.
To eat this finger food, tear off a bit of nori, wrap it around a bite-size chunk of salmon, and dip into tamari mixture. The saved salmon skin can also be dipped and eaten.
Amount Per Serving
% Daily Value*
Total Carbohydrates 3g1%
Dietary Fiber 1g4%
* Percent Daily Values are based on a 2000 calorie diet.