furikake salmon
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What is there not to like about a 3-ingredient, 5-seconds of prep meal? It will take you longer to make the rice or a salad than to cook this. This was an epic fail awhile back, but it was too easy not to try again.
Sesame or nori flavor furikake work best. Shiso, kim chee or the other flavors will make the fish too salty. Also, in this case, I would not recommend swapping out another fish for salmon.
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Unwrap salmon and sprinkle with nori or sesame furikake. Do not add salt or pepper.
Drizzle a bit of canola oil onto a saute pan on medium heat. When the oil is hot and sheets nicely, lay the salmon down, skin side up (furikake side down), and let it crust and crisp onto the salmon, about 2-3 minutes. Flip over so that the skin side is now down, and cover the fish. This will steam up and help the fish cook through without drying out.
When the fish is no longer opaque on the sides and begins to flake, it is done.
Drizzle a bit of canola oil onto a saute pan on medium heat. When the oil is hot and sheets nicely, lay the salmon down, skin side up (furikake side down), and let it crust and crisp onto the salmon, about 2-3 minutes. Flip over so that the skin side is now down, and cover the fish. This will steam up and help the fish cook through without drying out.
When the fish is no longer opaque on the sides and begins to flake, it is done.
