1lb of salmon
3/4 cup shoyu (sometimes I do a 1/2 cup of regular shoyu, and 1/4 cup of ponzu sauce)
1/4 cup sugar ( I like mine less sweet, you may want to keep shoyu to sugar ratio 1:1).
1/4 cup of sake
fresh grated ginger
2 -4 tbsp of mayonnaise
Assemble the sauce and mix together. Set aside.
Prep the salmon. I took off the skin and cut them into single serving portions, but you can keep the salmon one large piece, really depends on the size of your pan.
Place salmon and sauce in a foiled glass pan or baking pan (foiling the pan makes for easy clean up). Preheat the oven at 350 degrees -it’s fine if you forget gives the salmon more time to marinade (what I love about this recipe is you don’t have to marinade it at all in order to get the flavor!). The sauce should cover at least half of the salmon.
Put a thin layer of mayo on the top of the salmon pieces I found the trick to be to use a spoon and place some mayonnaise on each piece and then to either use a butter knife or my fingers to spread over the top of the salmon. Once you have coated the salmon with a layer of mayonnaise, sprinkle your favorite furikake. I like the furikake with the bonito flakes. Now it’s time to cover it with foil and let the magic happen. By covering it, the sauce steams nicely into the salmon in the oven. Bake in the oven covered for 30 minutes. Waaa lllaaaa
Some other things to do with this recipe:
- With the salmon skin, I have also thrown that in the oven – crisped it up and made my own salmon skin hand rolls!
- Kehau mixes wasabi with the mayonnaise. I have not tried that yet – I’m sure it’s ono though!
- I like to eat the salmon with quinoa and some nori – making little salmon sushi action.
- The salmon is also great on salads or in a tortilla wrap.