Preparation time: 15 minutes
Cooking time: 35 minutes
I’m a big fan of quick and easy cooking. I have no patience for complicated dishes. I’d rather do other things than spend hours in the kitchen. My number one criteria for food preparation is something that I can whip up in 30 minutes – tops! I am what you would call a “maski-paps” cook. I use ingredients that are readily available in the fridge or in the pantry. Most of my dishes have no names. These days thanks to Masterchef, dishes like mine are called “invention” dishes. They make it sound so fancy, don’t they? Me? I call them “no-brainer” dishes. If you notice, I like all things no-brainer.
I have devised a number of these recipes. This year I thought what better way to help other mums who, like me, are pressed for time than to publish them here. First up is my baked salmon Japanese style. I have many reasons to love salmon. First, it tastes good. Second, it looks good. What woman does not like the colour pink, eh? Third, my picky 12 year old is a fan of Japanese cuisine. My pantry is laden with Japanese essentials. I have a stock of mirin, sushi vinegar, dashi, miso, wasabi, seaweed sheets, etc. Sometimes I will have bonito flakes and tofu in the fridge. Salmon just goes so well with these fresh Japanese flavours.
My baked salmon Japanese style recipe calls for frozen mixed vegetables, a staple in my freezer. It also calls for capers, an ingredient that you may not readily have in your fridge but one that I can’t recommend highly enough for fish dishes. If you have not used capers before then it’s high time you got an introduction to it.
- 2 pieces salmon cutlets
- 1 packet dashi
- 1 cup boiled water
- 2 sheets nori (sushi seaweed)
- 1 – 2 tbsp miso paste
- 1 tbsp capers
- 1 cup frozen mixed vegetables
- olive oil
How to Cook Baked Salmon Japanese Style
If frozen, thaw the salmon completely, preferrably overnight, inside the fridge. Preheat the oven to 180 degrees Celsius (fan-forced). Dissolve the dashi in the boiled water.
Place the nori sheets side-by-side at the bottom of a flat baking dish. Lay a salmon cutlet skin down diagonally on top of each sheet. Dab miso paste on the salmon; not too thick as miso is quite salty, then fold the nori sheet over the salmon.
Sprinkle capers over the wrapped salmon then add the mixed vegetables. You can use more than 1 cup if you so wish. Pour the dashi broth over the salmon and cover the baking dish tightly with foil. Place the dish on the middle rack of the oven and bake for 30 minutes.
Take the baking dish out of the oven and remove the foil. Drizzle the baked salmon with olive oil. Return to the oven and bake uncovered for another 5 minutes at 160 degrees Celsius. Serve immediately.
Easy does it!
Baked Salmon Japanese Style Tips
- The first step when cooking fish is to light a candle. This helps dissipate the odour of the fish.
- If the salmon was not completely thawed, add another 10 to 15 minutes when baking uncovered.