Healthy Salmon Furikake - Serves 1

A delicious Japanese-style salmon dish from Donna Aston with fresh, crisp flavours.


1 x salmon fillet
½ teaspoon grated ginger
1 teaspoon soy sauce
finely shredded red cabbage (as per your dashboard portion)
1 green spring onion finely sliced 
1 teaspoon sesame oil
pinch of salt


2 nori sheets
1 tablespoon white sesame seed
½ teaspoon poppy seed
¼ teaspoon fine salt

sliced avocado to serve


To prepare the furikake you will need a pair of scissors or a sharp utility knife. Cut thin 1cm strips of nori. Bunch the strips together and finely snip across to make seaweed confetti.

Combine with sesame seeds, poppy seeds and salt. Store this in an air-tight container.

Marinade the salmon in ginger and soy at room temperature for 30 minutes prior to cooking.

While the salmon marinades, gently fry the cabbage in sesame oil over medium heat until it softens. This will take about 10 minutes. Finish with a pinch of salt and stir through the green spring onion.

Put the salmon on a baking tray lined with baking paper. Roast for 7 minutes for nice pink salmon. 10 minutes will bring it forward to a med-well.

Either way, rest for 5 minutes before serving.

Plate the salmon alongside the warm cabbage & sliced avocado.

Liberally sprinkle the salmon with a heaped teaspoon of furikake and serve.

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