Japanese Furikake Salmon

Instructions

1
Cook Within: The mixture of miso, honey, and sesame oil is an excellent accompaniment to this salmon, but it’s gloriously versatile. Try it on chicken, pork, or any other Furikake is a traditional Japanese spice blend of nori (dried seaweed) and sesame seeds, often sprinkled over cooked rice. In fact, it’s often labeled simply as “rice seasoning” in specialty Asian markets.
2
Prepare the Ingredients: Lay peas on cutting board and halve lengthwise at an angle. Halve grape tomatoes. Rinse salmon, pat dry, and season with a pinch of salt and pepper.
3
Make the Salad: While salmon cooks, combine remaining miso, seasoned rice vinegar, ginger, remaining sesame oil, cabbage, matchstick carrots, and tomatoes to bowl. Toss gently and season to taste with salt and pepper.
4
Make the Glaze: Mix honey, half the miso, half the sesame oil, and 1
5
Plate the Dish: Arrange salad on plate and place salmon on top.
6
Heat a medium oven-safe pan over high heat. Add: 1 Tbsp. olive oil and salmon to hot pan. Cook 3-4 minutes, or until first side is deep brown. Flip salmon, brush with glaze, place pan in oven, and roast 5-7 minutes, or until salmon is flaky and reaches a min- imum internal temperature of 145 degrees. Remove from oven and season with furikake seasoning.
7
Remove salmon to a plate and set aside.: recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts oil are both used twice in this recipe. First to make the glaze, then as part of the salad • Don’t have an oven-safe pan to cook salmon? After searing, transfer salmon to a foil-lined the recipe before you start–we promise it will be time

Ingredients

Instructions