Slow Roast Salmon with Furikake

5 from 1 vote

Slow Roast Salmon with Furikake

This Japanese-inspired take on slow roast salmon comes together fast and is easy to prepare. The creamy topping add a bit of sweet, salty, and umami. I like to serve this on a bed of thinly sliced cucumbers lightly dressed with a splash of rice vinegar, coconut aminos, and drizzle of toasted sesame oil.

Course Main Course

Cuisine Asian

Keyword asian, dairy-free, easy, egg-free, fast, main, nightshade-free, nut-free, protein sparing modified fast, PSMF, salmon, seafood

Prep Time 10

Cook Time 20

Servings

Calories 523kcal

Author Jenny Ross

Ingredients

1 pound salmon 2 filets with skin
1/4 cup mayonnaise or homemade aioli
1 1/2 tablespoons gluten-free soy sauce or 2 tablespoons coconut aminos
1 1/2 teaspoons monk fruit powdered, omit if using coconut aminos
1 teaspoon sriracha optional, omit for nightshade-free
2 tablespoons furikake or more as desired

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Instructions

Preheat the oven to 250ºF. Line a rimmed baking sheet with foil or parchment paper and grease with a bit of avocado oil. Lay the salmon filets on top.
Stir the soy sauce, monk fruit, and sriracha into the mayonnaise. Coat the salmon with this mixture then sprinkle the tops of the fish with the furikake.
Bake at 250ºF for 20-35 minutes, or until the fish is just beginning to flake, or registers 120ºF inside. It will have a more raw appearance but be cooked at this point.

Notes

To make this for a protein sparing modified fast, omit the mayonnaise and rub the soy, monk fruit, and sriracha onto the salmon before sprinkling with furikake.

Nutrition without mayonnaise: Calories: 333 cal, Carbs: 1g, Fiber: 1g, Fat: 14g, Protein: 47g

Nutrition