I've talked about Furikake, a Japanese sweet, savory, nutty, seaweed-based dry seasoning, before in my Furikake Chex Mix blog post here. And if you tried that recipe and liked the flavors of Furikake, try putting some Furikake on top of salmon and baking it. It's a common dish found on Hawaiian restaurant menus, but is actually really easy to make yourself at home.
You just need some mayonnaise, panko and Furikake.
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| Dry toast panko |
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| Until a slight brown color develops |
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| Add toasted panko to a bowl with furikake |
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| Sprinkle salt and pepper over salmon |
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| Top with a dollop of mayonnaise |
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| Spread mayonnaise evenly to coat |
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| Top with the furikake panko mix and bake |
I like to serve this with steamed rice, and additional Furikake on the side for those who want to sprinkle some on their rice (or even more on their salmon). Leftovers are great the next day lightly mashed up cold with additional mayonnaise and sriracha, and tucked into seasoned nori wrappers with some sushi rice. It's like a do-it-yourself little bite sized "sushi roll".
Yields 4 servings
Ingredients:
- l lbs salmon fillet cut into 4 or 5 pieces
- ½ t salt
- ¼ t ground black pepper
- 1 T olive oil (to prevent sticking on baking tray)
- 2 T Mayonnaise
- 3 T Furikake, plus more for serving
- ½ c toasted panko*
- chopped green onions for garnish (optional)
*Note: Toasting the panko is optional, and purely for better coloring. It will still be crunchy if you don’t toast the panko.
Procedures:
1. Add panko to a dry skillet and toast by stirring with medium heat until the panko starts to brown. This should take about 5-8 minutes. Turn off the heat and transfer browned panko to a bowl. Add in the furikake and stir to mix. Set aside.
2. Sprinkle both sides of the salmon fillets with salt and pepper, and place skin side down in a lightly oiled baking tray. (I line my tray with foil for easy clean up.)
3. Add a dollop of mayonnaise on top of each fillet. Spread out mayonnaise so that the top of each fillet is coated evenly. Then top with the panko furikake mixture.
4. Bake in a 425 F preheated oven for 12 to 13 minutes until salmon is cooked through. Serve hot with steamed rice, chopped green onions, and additional furikake for those who want some on their rice.