A couple weeks ago in the "simple but impressive" topic thread, a fellow Chowhounder mentioned a salmon dish with a ginger/tamari marindade. The real interest was in the crust, which was wet nori wrapped around the salmon and then baked. The poster said that the nori would crisp up during the baking process.
I tried it, and while the fish was juicy and flavorful, the seaweed did not crisp up.
During prep., I did not soak the seaweed as instructed because it kept tearing. Instead, I brushed each sheet with water and brushed extra water around the seams to set. So, the seaweed did not go into the oven sopping wet, but it still came out soft and mushy.
How can I get a nice crunchy seaweed crunch around the fish? Thanks in advance!
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