SABRINA'S FURIKAKE SALMON

A few years ago, my friend Sabrina made this salmon for me while I was visiting home on Maui.  It was so delicious that it has, with no doubt, become my favorite way to prepare salmon.  The first ingredient to this dish is a trip to Costco.  The gigantic slabs of salmon there can feed a whole family without busting the bank- I'm already biting my nails at the Costco checkout counter after getting sucked into buying every stupid demo dish I sample (1 quiche is delicious- 75 quiches will get lost in your freezer forever), so not having to worry about how much your seafood will cost is a plus.  If you're lucky, they'll have the wild sockeye salmon in stock for about $15 a pound- a good price for an expensive product.  Also, Costco sells a large container of Mr.Yoshida's Original Gourmet Sauce, the perfect sauce/marinade for this salmon as well as any other dish you make with a teriyaki vibe.  Pick up some asparagus and rice while you're there and dinner is almost complete.  

It's called Furikake Salmon, so you're obviously going to need to pick up some furikake.  If you're not familiar with this seasoning, it's basically a salty mix of nori (dried seaweed) and sesame seeds.  It's delicious and I put it on everything from rice to eggs to popcorn.  You can find it in the Asian aisle of most grocery stores.  Everything else you will need is probably already in your fridge, so get cooking.

Recipe (serves 6)

Seriously, that's all you need.

Preheat oven to 350 degrees.  Line a baking sheet with tin foil, laying one large extra piece of foil down over the top and curl up the edges, creating a shallow bowl-like shape.  Place the salmon, skin side down, in the middle of the foil and evenly spread a thin layer of mayonnaise over the top.  Next, pour the Yoshida sauce over the salmon, allowing the sauce to pool around the fish.  Sprinkle an even layer of the furikake seasoning over the salmon, followed by the chopped scallions.  

Lengthwise, carefully take the edges of the foil and fold them together down the center.  Curl up the top and bottom edges of the foil to make a packet around the fish- the salmon should be tightly sealed inside.  Bake for 15-20 minutes, depending on the size of your salmon, or until the fish is cooked through.  Open up the packet and divide up the salmon onto plates.  Serve with rice and baked asparagus, or whatever other vegetables you fancy, and enjoy!