Easy and Simple Salmon Mentai (without blowtorch) Recipe

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Easy and Simple Salmon Mentai (without blowtorch) Recipe

Easy and Simple Salmon Mentai (without blowtorch)

Easy and Simple Salmon Mentai (without blowtorch). Great recipe for Easy and Simple Salmon Mentai (without blowtorch). Mentaiko mayo torched on large pieces of salmon paired with protein bowls is probably one of these instances! Easy and Simple Salmon Mentai (without blowtorch) instructions. While waiting for the oven to heat up, make your sauce. Easy salmon with honey garlic sauce is one of the best salmon recipes. To make Easy and Simple Salmon Mentai (without blowtorch) you need 12 ingredients and 7 steps easily.

The ingredients needed to make Easy and Simple Salmon Mentai (without blowtorch):

of Salmon
1 of salmon fillet
1 pinch of salt and pepper
1 tbsp of butter
of Sauce
3 tbsp of mayonaise
1 tbsp of tomato sauce
1 pinch of salt and sugar
of Rice
1 of serving of cooked rice / vegetable fried rice / furikake rice
of Optional
of Seaweed or furikake for topping

Steps to make Easy and Simple Salmon Mentai (without blowtorch):

Cut salmon thinly (to make cooking time faster) and add a little bit of salt and pepper.
Add butter to you heated pan and add your salmon
Makes sure they cooked evenly. And let them rest.
Pre heat oven to 180°c. While waiting for the oven to heat up, make your sauce. Mix all sauce ingredients in a glass.
Put your rice / fried vegetable rice furikake rice in an oven-proof dish, top with salmon, then the sauce, then seaweed (I don't have seaweed so I'm using furikake)
Put inside the heated oven for 10-18 minutes. And let it rest outside for a little while
Enjoy

Line a large rimmed baking sheet with foil and grease with cooking spray. To the center of the foil, lay lemon slices in an even layer. See Also: Ingredient Spotlight: Mentaiko; Mentaiko Pasta Recipe; Delicious Scallop Recipes; If serving scallops in half shells is beautiful, there must be a word beyond beautiful for scallops baked with mentaiko sauce – I simply adore the pastel orange hue when baked. I love to order this dish at Japanese restaurants, but they are often pricey and stingy with the fish roe. This is my husband's favorite sweet street food.

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