Salmon Flakes are very good as a side dish to make ahead. Although you can not really eat this as an entree, it is a very convenient and useful thing to have on hand. This seasoned, pan-dried and moisture-reduced salmon, almost like Furikake seasoning, is perfect to sprinkle on your steamed rice.
Salmon Flakes are strongly seasoned with salt, so they last for a while in the refrigerator (about a week to be safe). When you need some filling for Onigiri, topping for noodles or vegetables, Salmon Flakes come in handy. Because of the saltiness, they work almost like a seasoning, but also provide good protein. A little Mirin gives a slight sweetness to salty fish, which is nice.
Salmon is a very popular and common fish in the US, so even though it is a Japanese fish dish, there is nothing exotic here. Even if you’re not sure about Japanese food, this wouldn’t scare you. The recipe requires very easy-to-get ingredients and the steps are quite simple.
Make one batch of Salmon Flakes, and you’ll come back for double or even triple!
- 1/2 lb salmon fillet
- 1 tbs Sake (rice wine)
- 1/2 tbs Mirin
- 3/4 tsp salt (to taste)
- 1/2 tsp toasted sesame seeds
- Preheat oven to 425F (220C.) Place salmon on a greased baking sheet and cook in the oven for 10 minutes.
- Using fork, flake the salmon finely on the baking sheet. Remove any bones and skin.
- Heat a non-stick frying pan on medium heat and add salmon flakes and Sake. Stirring constantly, cook until the fish is dry and moisture is evaporated. Add salt, Mirin, and sesame. Continue frying for a few more minutes. Remove from heat and cool completely.