Advertising
Advertising
A flaked salted salmon rice bowls display that scrumptious doesn't need to be complicated. This humble, one-dish meal is full of consolation and calls for fewer than five components!
Ingredients
3/4 lb. (340g) salmon fillets
Light olive oil
1 tbs sake
1 tbs mirin
1/2 tsp sea salt
Optional Garnishes:
Furikake seasoning
Toasted sesame seeds
Chopped green onions
Pickled ginger slices
Instructions
Preheat oven 400 deg F (200C).
Place salmon fillets on a greased baking pan. Drizzle some light olive oil over the salmon.
Bake for 10 minutes.
Heat saute pan over medium heat and add the cooked salmon.
Break the salmon up into flakes using a spatula and add the mirin, sake, and sea salt. Stir to combine, continuing to flake the salmon as you cook off the liquid.
Top hot steamed rice with flaked salmon. Garnish with furikake, sesame seeds, sliced pickled ginger, and chopped green onions, if desired.
Notes
Salmon can be skinless or skin-on. You can peel off the cooked salmon skin after baking and eat it separately, or break it up into the flaked salmon.
This goes great with a scoop or two of tobiko eggs! This is my boys' favorite way to enjoy this dish.
Use whatever salmon filets you have available or prefer. I have used king salmon as well as sockeye salmon and both work well. The sockeye salmon is a leaner fish, so you may want to add a teaspoon of light olive oil to the pan when you flake it.
Store flaked salmon in the fridge for 4-5 days.
Nutrition
Calories: 220kcal
Ingredients
3/4 lb. (340g) salmon fillets
Light olive oil
1 tbs sake
1 tbs mirin
1/2 tsp sea salt
Optional Garnishes:
Furikake seasoning
Toasted sesame seeds
Chopped green onions
Pickled ginger slices
Instructions
Preheat oven 400 deg F (200C).
Place salmon fillets on a greased baking pan. Drizzle some light olive oil over the salmon.
Bake for 10 minutes.
Heat saute pan over medium heat and add the cooked salmon.
Break the salmon up into flakes using a spatula and add the mirin, sake, and sea salt. Stir to combine, continuing to flake the salmon as you cook off the liquid.
Top hot steamed rice with flaked salmon. Garnish with furikake, sesame seeds, sliced pickled ginger, and chopped green onions, if desired.
Notes
Salmon can be skinless or skin-on. You can peel off the cooked salmon skin after baking and eat it separately, or break it up into the flaked salmon.
This goes great with a scoop or two of tobiko eggs! This is my boys' favorite way to enjoy this dish.
Use whatever salmon filets you have available or prefer. I have used king salmon as well as sockeye salmon and both work well. The sockeye salmon is a leaner fish, so you may want to add a teaspoon of light olive oil to the pan when you flake it.
Store flaked salmon in the fridge for 4-5 days.
Nutrition
Calories: 220kcal
Advertising