Salmon With Homemade Furikake

The Japanese spice mix is so easy to be prepared and the perfect topping for some fried salmon. Add some veggies or a salad to your bowl and your next lunch or dinner is done!

Servings: 3 (as side dish)
Time: 15 minutes 

You need for the
…salmon and glaze:
3 pieces salmon (together about 400-500g)
2 garlic cloves
3 tbsp soja sauce
2 tbsp rice vinegar
3 tsp miso paste
2 tbsp olive oil

…furikake:
1 nori sheet
2 big tbsp sesame seeds
1/3 tsp chili powder
Salt

How to make:
1. For the salmon: Simply blend all ingredients in a mixer: garlic cloves, soja sauce, rice vinegar and miso paste. Then take your salmon, wash and dry it properly and mix it with the sauce. After heat up a pan with some olive oil and fry your salmon for about 2-3 minutes from both sides. Important: add the rest of the marination sauce at the end and not at the beginning.
2. For the furikake: blend nori sheet, sesame seeds and chili powder until you have a flaky consistency.
My tips if you want to thaw the fish and without having a strong smell in the kitchen after frying the fish:
1) Take out the salmon from the freezer and remove all of the packages from it. Then put it into a glass “Tupperware” with a lid. Place it overnight in your fridge and use the salmon the next day.
2) The next day: open it outside before you go inside and wash the salmon properly