This was a collaborative dish started by Wendell and finished by Landon, and might've been the best salmon dish I've ever eaten. Wendell said that he saw this being made on a Let's Go Fishing program.
Wendell first poured some shoyu onto a slab of salmon, then baked it for 5 minutes at 500 degrees.
He took it out of the oven and Landon took over. Lan made a paste with the following ingredients, slathered it over the top of the salmon, sprinkled furikake, and then broiled it for about 4 to 5 minutes.
1 c. mayo
1 tsp. shichimi
2 tbs. sesame oil
1 tsp. chili oil (*see below*)
1 tbs. lemon juice
I was small-kine late in joining the family for dinner so only half of the slab of salmon was left for me to photograph.
*Landon used a "hot" version of this tako taegu in place of the chili oil, and it came out some ono! I bought it from a vendor at the swap meet. I talked about the vendor previously here.
11 comments:
yummy!
Two chefs in one house? Looks great and love the flavoring! I love shichimi!
Yah Kat!,
Kinda like you and your husband yah, Akemi.
Looks really ono. You actually ate fish?
I don't like salmon (except when it's lomilomi), but this looks pretty good, so I printed it out and shared it with the other ladies in my office. I'm going to try this recipe (I buy this killer chili oil from this Vietnamese lady who, along with her husband, owns a pho shop in Lihue). We shall see!
That looks sooo good!
LOL, you know me well, Erick. I do eat some fish . . . it depends on what kine and how it's made.
Lorna, "killer chili oil" sounds goooood!!
I think you'd like it, Dean!
holy crap that looks good!
Cannot go wrong with mayo yah, Les!
Even though I just ate lunch, this makes me hungry again. Super delicious and sounds easy....hmmmm. Maybe Aunty will cook.
I hope you get to try making it, Aunty.
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