Furikake Salmon

Ingredients

1 (1-pound) salmon fillet

Kosher salt

¼ teaspoon wasabi (optional)

2 tablespoons mayonnaise (Kewpie Mayo)

1 to 2 tablespoons aji nori furikake, depending on the thickness of the salmon

Directions

1. Preheat the oven to 350°F. Line a rimmed baking sheet with aluminum foil.

2. Cut the salmon into 4 portions and place them on the baking sheet. Sprinkle evenly and generously with kosher salt.

3. If using the wasabi, mix it into the mayonnaise in a small bowl. Spoon about 1½ teaspoons of the mayon- naise mixture on top of each salmon slice and spread to evenly coat the surface. There should be a nice layer of mayonnaise with none of the salmon peeking through.

4. Sprinkle enough furikake evenly over the mayonnaise on each salmon piece to cover the mayonnaise.

5. Bake until flaky, 7 to 10 minutes, depending on the thickness of your salmon.

Notes

From: ‘Japanese Cookbook for Beginners’ by Azusa Oda