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Spicy Furikake Salmon with Quinoa

This fantastic recipe comes from a partnership between our sister-fishery, Prince William Sound Salmon, and the ever-inspiring Shanna Schad! Spicy flavors combine with delectable salmon and the perfect complement of quinoa, for a dish you'll want again and again! 

Check out the recipe on SoundSalmon.org to download the recipe card!

Ingredients

  • 2 lbs Prince William Sound Sockeye Salmon
  • Lemon wedges
  • Mayonnaise
  • Furikake seasoning
  • Sriracha 
  • 1 1/2 cup quinoa
  • 3 cups chicken or vegetable broth
  • 1/2 tsp salt
  • 1-2 English cucumbers
  • 1 large carrot
  • 2 tbsp seasoned rice wine vinegar
  • 2 tsp Tamari or soy sauce
  • 1/3 cup mayonnaise
  • 2-3 tsp Sriracha
  • 2 cups shredded red cabbage
  • 1/2 cup diced scallion
  • Lemon wedges

Instructions

  • Preheat oven to 400°F
  • Rinse + drain quinoa, add to medium saucepan with broth, bring to boil then lower to simmer until all liquid absorbed
  • Peel cucumbers, then wash and thinly slice
  • Peel and shred carrots, add both carrots and cucumber to bowl with vinegar and tamari or soy sauce, then chill
  • Cut salmon into 4-6 oz portions, debone, then rinse & dry
  • Line baking sheet with foil then evenly space portion
  • Squeeze lemon juice over portions
  • Mix mayonnaise with Sriracha to desired spiciness
  • Spread 2 tsp mayonnaise mix on each portion, then sprinkle with furikake 
  • Bake salmon about 8 minutes, or until opaque and separates easily with a fork
  • Mix 1/3 cup mayonnaise with 2-3 tsp Sriracha and drizzle over salmon
  • Fluff quinoa and divide amongst plates, top with salmon
  • Serve with shredded red cabbage and cucumber + carrot mix