Malaysian•gourmet
Mentaiko Salmon
Delishar recipe - Malaysian
- Prep time
- 5 min
- Cook time
- 6 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 600 g TAG’s Wild Sockeye Salmon (divide into 4 pcs)
- 2 tbsp mayonnaise
- 2 tbsp mentaiko or tobiko
- 1 tsp Sriracha or hot sauce (optional)
- Salt and black pepper
- Olive oil
- Spring onions or pickled ginger (to garnish)
- Lemon wedges
Instructions
- 1
Pre-heat oven to 220C.
- 2
Mix mayo and mentaiko together. Transfer into ziplock bag.
- 3
Line baking sheet with non-stick paper or oil baking sheet to prevent sticking.
- 4
Place salmon on baking sheet, drizzle olive oil, season with salt and black pepper.
- 5
Bake for 6 - 7 minutes.
- 6
Snip the edge off the ziplock bag and pipe mentaiko mayo over the top of the salmon.
- 7
Return to oven and broil (keep watch!) or bake for another 2 minutes until bubbly. Or if you have a blowtorch, you can blowtorch the top the mentaiko mayo until bubbly and/or browned.
- 8
Garnish with spring onions, pickled ginger, and lemon wedge and serve.