It's Sunday night, dinner time and you don’t feel like cooking. This Furikake Salmon truly is the easiest recipe on the planet. I'm not sure where this recipe originated, I think it was passed through one of our relatives or through a church cookbook. The original had only mayonnaise and furikake but I doctored it up a bit to make it a bit more complex by adding flavor to the mayo mixture. 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. Make some rice and steamed broccoli and you have a go-to easypeasyjapanesey meal.
Furikake Salmon with Steamed Broccoli
Makes 6 servings
1 large boneless salmon fillet, skin on or 6 - 6 oz salmon portions, skin on (I prefer Atlantic salmon)
¼ cup mayonnaise
1 tbsp soy sauce, preferably low-sodium
1 tsp sesame oil
¼ cup nori-gomifurikake or try delicious home-made furikake from the Raw Spice Bar which you can get here.
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.
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.
1 head of broccoli, separated, stems cut
1/2 teaspoon sea salt or 1/2 chicken bouillon cube crumbled
1 teaspoon sesame oil
Use a double boiler with steam insert.
Add 1/4 inch water in the bottom of the pan.
Add broccoli (stems too). Bring to a boil and steam for about 5 minutes.
As broccoli is steaming, prepare an ice water bath.
Remove broccoli and submerge in ice water to prevent overcooking and keep it green.
Strain and sprinkle with salt or chicken bouillon and drizzle with sesame oil.
Mix together and serve room temperature.