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Baked Salmon with Seaweed by Mark Yamanaka
Singer, songwriter and 14-time winner of the Na Hoku Hanohano Award, Mark Yamanaka, joins us this week in the Cooking Hawaiian Style Kitchen. Every album he has released has been awarded the coveted Male vocalist of the year and album of the year. Proudly representing Hawaii island and the town of Hilo, Cooking Hawaiian Style is excited to have him in the kitchen and all we had to do was bring our show to his hometown. I first met Mark on my radio show back in the day when he was known as the charming, friendly, full of Aloha artist. He is talented with the guitar and has a voice for Hawaiian music that is soothing and relaxing. He said he loves to cook so this week he shares that side of his talents with his Baked Salmon Recipe.
Ingredients
- 1 full filet salmon
- 1/4 cup mayo
- 2-3 small red bags of furikake
- 1 jar of seaweed paste
- to taste Salt and pepper
Instructions
- Debone and skin the salmon.
- Slice small holes into the filet with a knife.
- Put mayonnaise in the holes.
- Rub a thin layer of the seaweed paste on the salmon.
- Sprinkle with salt and pepper.
- Bake at 350°F until the mayonnaise starts to bubble, then take it out.
- Apply a thicker layer of seaweed paste, then add furikake and finish baking for 15–20 minutes.
- Serve with white rice.
Nutrition
Calories: 99kcalCarbohydrates: 0.2gProtein: 0.3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 6mgSodium: 89mgPotassium: 7mgFiber: 0.1gSugar: 0.1gVitamin A: 22IUVitamin B1: 0.01mgVitamin B5: 0.03mgVitamin C: 0.1mgCalcium: 6mgIron: 0.1mg
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