Embark on a culinary journey that marries simplicity with elegance in our Wasabi Furikake Salmon recipe. This easy salmon dish is a testament to the beauty of effortless cooking, delivering a visually stunning plate with very little effort.
The harmonious blend of umami-rich seaweed, nutty sesame seeds, the perfect pinch of salt, and a whisper of sugar creates a symphony of flavors that will delight the palate of anyone. Whether you’re hosting a dinner party or looking for a quick weeknight meal that doesn’t skimp on taste, this recipe promises to impress with its delectable balance and ease of preparation.
Allow the beauty of the simple ingredients to shine through in a dish that’s as pleasing to the eye as it is to the taste buds. Feel free to add white sushi rice or roasted Japanese Sweet Potato if you’d like more carbohydrates to pair with this one sheet meal.
Be sure to indulge in using the Jacobsen Salt Co salt. It just is a delectable culinary Sea Salt that flecks perfectly and maintains its flavor during oven roasting.
One-Sheet Pan Wasabi Furikake Salmon with Roasted Bok Choy
Ingredients
- 4 Salmon fillets
- 2 tbsp Mayonnaise
- 1-2 tsp Wasabi Paste adjust to taste
- 1 tbsp Soy Sauce Low Sodium
- 2 tsp Furikake
- Salt & Pepper to taste
For Roasted Bok Choy
- 4 heads Bok choy Halved Lengthwise
- 1 tbsp Olive Oil Extra Virgin
- Sesame Seeds for garnish
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Prepare the Wasabi Mayo: In a small bowl, mix together mayonnaise, wasabi paste, and soy sauce until well combined. Adjust the amount of wasabi paste according to how spicy you want it.
- Season the Salmon: Place the salmon fillets on one side of the prepared sheet pan. Season them with salt and pepper. Spread the wasabi mayo mixture over the top of each fillet, then sprinkle with furikake seasoning.
- Prepare the Bok Choy: Toss the bok choy halves with olive oil, salt, and pepper in a bowl. Arrange them around the salmon on the sheet pan, cut side down.
- Roast: Place the sheet pan in the oven and roast for about 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the bok choy is tender and has a bit of char.
- Garnish and Serve: Remove from the oven. If desired, sprinkle sesame seeds over the bok choy for an added touch. Serve the wasabi furikake salmon and roasted bok choy immediately.
Notes
- Wasabi Furikake: We love the kick of wasabi furikake for this dish but tip toe into finding the right amount of kick for you. If you can’t find furikake with wasabi, you can use regular furikake and add extra wasabi paste to the mayo mixture.
- Adjusting Wasabi Heat: Wasabi can be quite potent. Start with a smaller amount and add more to the mayo mixture according to your heat preference.
- Serving Suggestion: This dish pairs beautifully with steamed rice or a light salad to balance the bold flavors of the wasabi and furikake.
We hope you’ve enjoyed the journey of creating this delectable Wasabi Furikake Salmon as much as we’ve loved sharing it with you. Now, we’re eager to hear from you! If you’ve tried this recipe, please tell us your thoughts in the comments below. Did the dish tantalize the taste buds or leave you wanting more?
Did you add a personal twist that gave it an extra special kick? Your creativity could inspire the next great kitchen adventure, so we’d love to hear your unique takes and flavorful flairs. Let’s continue to cultivate a community where every recipe is a canvas for inspiration and every meal is a shared celebration.
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