Furikake Salmon

 

Happy Columbus Day, majority of the contiguous United States!

Did you know that Hawaii is one of three states (along with Nevada and South Dakota) that opts out of observing Columbus Day? Instead, Hawaii celebrates Discoverers’ Day, which commemorates the Polynesian discoverers of Hawaii. Those folks garner a little more honor here in the islands than ol’ Chris Columbus.

Whatever holiday you have today, let’s all celebrate with some food, shall we? Furikake salmon…here we go.

A condiment found in almost every home in Hawaii is furikake (pronounced foo ree kah keh). Furikake is a dry seasoning that comes in variations, but typically made of sesame seeds, seaweed, sugar, salt and MSG. It is often sprinkled on rice, used in Spam musubi, or on fish.

One of my favorite uses for furikake is on salmon. Though there are just four ingredients and minimal prep, this furikake salmon is really moist and flavorful. The strong taste of the salmon stands up to the savory, salty furikake seasoning. Any type of fish can be used, really. Simply spread a layer of mayonnaise over the fish, and sprinkle a generous amount of furikake on top. Bake, broil, and done!

Furikake Salmon

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2-3 lb. salmon
Olive oil
Mayonnaise
Furikake

Preheat oven to 300 degrees. Cover a baking sheet with foil, and spray lightly with oil. Place salmon on baking sheet. Spread a layer of mayonnaise on the salmon, then sprinkle with furikake. Cover with foil, and bake for about 15-20 minutes. Uncover, and broil for another 10 minutes.

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