Salmon Furikaki

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Salmon Furikaki

Serves 4 as Main Dishor 12 as Appetizer.

This is a very delicious and simple salmon recipe. You will need two special ingredients though. Wasabe, which is the Japanese green horseradish and Furikaki, which is a seaweed condiment generally used for sprinkling on rice. Both are available in Japanese markets, or a big supermarket with an asian section. This is a very yummy recipe, and doesn't have a strong seaweed flavor.

• 4 T furikake
  
• 4 T wasabe (not powdered)
  
• 4 T mayonnaise
  
• 16 oz salmon filet (skin on is okay)
  

Rinse the salmon in cold water, set onto baking pan, skin side down.

Mix the wasabe and mayonnaise in a small bowl. Using the back of a spoon, dollop the wasabe/mayo mixture onto the fish and coat the top of the fish. Sprinkle the furikake over the coating generously.

Bake at 400F for 15 minutes. Then turn the oven to broil and broil for an additional 5-10 minutes. The skin will likely be stuck to the pan, gently slide a serving fork between the fish and the skin, and serve. Some people really love salmon skin, you could put this back in the broiler for another 3-4 minutes, and serve the salmon skin on the side. I don't like it myself, but some people really enjoy it.

As an appetizer,

first remove all the salmon bones, then using kitchen shears, cut the salmon skin and all into cubes. Then you follow the rest of the recipe. It's yummy.

Keywords: Japanese, Main Dish, Seafood, Fish, Easy

( RG526 )