It's Sunday night, dinner time and I don't feel like cooking. I decide to make Salmon Furikake because it is so easy and the whole family likes it. I'm not sure where this recipe originated, I think it was passed through one of our relatives or through a church cookbook, nevertheless...this is the easiest salmon dinner ever . The original recipe I think had only mayonnaise and furikake but I doctored it up a bit to make it a bit more complex by adding flavor to the mayonnaise and making crispy salmon skin for the top. Complex in flavor but by no means complex in preparation. It uses Japanese furikake which is a condiment that includes nori and sesame seeds and is traditionally sprinkled over rice. My kids call this dish, “salmon with sprinkles” and they love to take a little of the fish and some gohan (Japanese steamed rice) wrapped with a crispy nori (seaweed) square to make their own Japanese taco! It takes about 15 minutes from beginning to end and is so delicious! Serve it with steamed broccoli that has been mixed in with part of a crumbled chicken bouillon cube and drizzled with sesame oil for extra flavor (a trick my mom taught me) and call it a meal! Just remember to always use a nice thick organic or farm fresh salmon and whatever you do, don't overcook it. Dried out salmon is awful and once you feed your kids bad fish, they'll never try it again. Make it right and they'll love it every time! Furikake Sake (Salmon Furikake) with Crispy Salmon Skin (optional)
1 large salmon fillet, skin on
¼ cup mayonnaise
1 tbsp soy sauce, preferably low-sodium
1 tsp sesame oil
¼ cup nori-gomi furikake (see picture below, available at most Asian grocers)
Set oven to broil. Place salmon, skin side down on a baking sheet lined with foil. In a small bowl, whisk the mayonnaise, soy sauce, and sesame oil. Spread evenly in a thin layer over the salmon with a spatula. Sprinkle furikake over the salmon evenly to lightly coat.
Alternatively, you can make some extra crispy salmon skin to sprinkle on top of your salmon. Make sure the skin has been descaled and skin the salmon. Watch a video on how to do it here. http://youtu.be/mA9MPFKr6zw. After you've skinned the salmon, take it skin-side up and broil it on a piece of tinfoil for about 15 minutes in an oven or toaster oven (better to do in a toaster oven so you can use your oven to cook the salmon) until it is nice and crispy, almost burnt but not quite. Remove from oven and set aside until ready to use. It makes the most delicious crackling salmon skin that you can crumble and put on top of your salmon before you serve it.
Either de-skinned or skin on - depending on if you are using the skin, place the salmon in the oven on the bottom rack. Broil until just done, about 10 minutes depending on thickness of salmon (do not overcook). Slice in 2-to-3-inch portions (skin should easily remove if you aren't broiling it separately), and serve with desired accompaniments. Sprinkle crumbled up salmon skin on top if you choose to do this step. Makes 6 servings.
This salmon tastes great with steamed broccoli. I have my son Ryan break off all of the stalks and I throw it in a double boiler (stems cut up too!) with a steamer. Then add 1/4 inch of water in the bottom pan and steam for about 5 minutes. I sprinkle a little sea salt, drizzle a little sesame oil and crumble up half of a chicken bouillon cube on top to add flavor. I give it an ice water bath afterwards to keep it nice and crisp so it still has plenty of flavor but isn't too salty. My kids also like teriyaki sauce over everything so I put a little drizzle of teriyaki sauce (that I had previously made and had in the refrigerator) right on top. Here's how to make your own teriyaki sauce from a previous blog. So great because it keeps in the fridge for months (if it lasts that long) Yummy!