This was one of the most popular dishes at a restaurant I managed. It was our Friday special and customers knew they needed to come early in order to be certain we didn’t run out. The flavors just simply work. A light spread of mayonnaise to allow the furikake to stick nicely onto the salmon and then lightly pan seared. Dinner on the table in a flash.
6 (4 oz) salmon fillets, skinless, bones removed
2-3 tsp. mayonnaise
½ (1.9 oz.) btl. favorite Nori Goma Furikake
oil for frying
garnish: lemon wedges
In a shallow dish; place furikake. Rinse salmon and pat dry. Lightly spread approximately ½ teaspoon of mayonnaise, as desired; on top side of salmon. Dredge top side of salmon in furikake. In a skillet over medium heat; place salmon top side down and cook on both sides, until cooked to desired doneness. About 1 minute on each side. Serve with lemon wedges. Serves 6.
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