Furikake Salmon

Grad school is no joke.  If I’m not hitting the books, I’m hitting the library, and the e-mails, and the research databases, and the lab, etc etc.  Not to say that being in grad school automatically makes you busier than everyone else.  What I’m trying to say is that I feel for you! Balancing work and school or boyfriends or kids or spouses or bills or grocery shopping or showering or that other job or whatever else it is that you do is hard.

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But wouldn’t we all just love to have a warm, home-cooked meal at dinnertime, instead of stopping for something quick that leaves you feeling gross? Again, I feel you.

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Furikake salmon is one of my go-to dishes.  My rendition is sort of a mix of other salmon recipes but I think I’ve gotten it down.  First of all, you can’t go wrong with salmon.  Second of all, you absolutely can’t go wrong with furikake salmon.  It’s so easy, almost effortless, quick… and yet so ridiculously good it seems like an impossible combination.

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Also a great way to impress your friends.  They’ll think you’re some kind of salmon-cooking culinary genius.

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It goes great with rice+rice vinegar, sri racha, soy sauce, tapatio, veggies… whatever tickles your fancyImage

Here’s the recipe:

Mr. Yoshida’s Gourmet Sauce

1 diced Red Bell Pepper

1 Lemon

Japanese Mayo or Regular Mayo

Furikake seasoning with bonito

the amount of ingredients you need will depend on the size of your salmon, as well as your personal taste! But trust me, you won’t regret having excess ingredients, as you’ll want to make this again. I used a 9×13 and cut a few pieces of my salmon to make it fit.

Directions:

  1. Place thawed salmon in a glass baking pan, just big enough to surround the size of salmon.
  2. Cut the lemon in half and squeeze over the salmon, making sure to get lemon juice on all exposed salmon surfaces.
  3. Carefully poor Mr. Yoshida’s Gourmet Sauce by spoonful over the same areas that the lemon juice was squeezed onto.
  4. Let the salmon marinate for at least 20 minutes.
  5. Preheat the oven to 350°.
  6. Drain the excess marinade.  It is okay if not all of it is drained.
  7. Using the back of a spoon, spread mayonnaise over the surfaces of the salmon, as desired.
  8. Sprinkle the diced red bell peppers and the furikake seasoning over the mayonnaise, as desired.
  9. Place the salmon in the oven for 25 minutes – you can adjust depending on the thickness of your salmon.
  10. Let the salmon cool for a few minutes before eating. Enjoy!
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