Name: Furikake-Crusted Salmon with Cucumber Salad
Total time: 30 min
Ingredients: 1 English cucumber , quartered lengthwise and cut into ½-inch pieces; 1 tablespoon seasoned rice vinegar; 1 tablespoon soy sauce; ⅓ cup furikake; 4 (6- to 8-ounce) skinless salmon fillets , 1 to 1½ inches thick; ½ teaspoon table salt; 1 tablespoon vegetable oil; 2 tablespoons pickled ginger

Why This Recipe Works

We coated salmon fillets with furikake (a multitextured Japanese seasoning blend that commonly contains dried seaweed, bonito flakes, sesame seeds, and sugar) to make a savory, crackly crust. We lightly seared the fish fillets and then finished cooking them in a moderate oven to ensure the coating didn’t become too dark and bitter.

Before You Begin

Serve with rice.

Instructions

Adjust oven rack to middle position and heat oven to 325 degrees. Combine 1 English cucumber, quartered lengthwise and cut into ½-inch pieces; 1 tablespoon seasoned rice vinegar; and 1 tablespoon soy sauce in bowl, then set aside. Spread ⅓ cup furikake on plate. Sprinkle 4 skinless salmon fillets all over with ½ teaspoon table salt, then press tops and bottoms of each fillet into furikake.

Heat 1 tablespoon vegetable oil in 12-inch ovensafe nonstick skillet over medium heat until shimmering. Place fillets in skillet, skinned side up, and reduce heat to medium-low. Cook until coating begins to brown, 2 to 4 minutes. Carefully flip fillets. Transfer skillet to oven. Bake until salmon registers 125 degrees, 8 to 12 minutes. Serve with 2 tablespoons pickled ginger and cucumber.