Furikake Salmon
Furikake Salmon is the ultimate dinner. Easy, crunchy, and full of umami flavors.
Servings: 2
Equipment
- 1 baking sheet
- sauté pan
Ingredients
- ½ lb salmon filets 5-8 oz filets
- 1 cup cooked Success Boil-in-Bag Jasmine Rice
- ¼ tsp salt
- ¼ tsp garlic powder
- 2 tbsp mayo *see notes
- ½ tsp soy sauce
- 2½ tbsp Furikake seasoning *see notes
- 3-4 baby bok choy, sliced lengthwise
Instructions
- Preheat oven to 375º. In a small mixing bowl, add mayo and soy sauce. Pat the salmon dry. Prepare salmon on a parchment lined, oiled, cooking sheet, skin side down (if it has skin). Season the salmon with a little garlic/salt. Spread the mayo mix over the salmon.
- Add the Furikake seasoning to the salmon over the mayo. The mayo mix adds great creamy flavor and helps the Furikake to stick to the salmon. Stick salmon the oven, bake for 12-15 minutes depending on how you like your salmon.
- While the salmon is cooking prepare your rice.
- In a medium/large skillet add a spritz of oil and add the baby bok choy with the inside of the veggie facing down. Keep it on medium/high heat for about 3 minutes before turning it over to add char.
- Once rice is finished, serve. I like to serve the salmon over the top of the rice and place the bok choy on the side.
Notes
*any salmon will work.
*you can sub mayo with greek yogurt.
*read Q&A to make your own Furikake.
Nutrition
Serving: 1cup | Calories: 403kcal | Carbohydrates: 26g | Protein: 27g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 68mg | Sodium: 662mg | Potassium: 594mg | Fiber: 2g | Sugar: 2g | Vitamin A: 7597IU | Vitamin C: 76mg | Calcium: 210mg | Iron: 2mg