The Corkline

Spicy Furikake Salmon with Quinoa

Recipe and photos by Shanna Schad

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

Spicy Furikake Salmon With Quinoa