Furikake Salmon Salad with Avo & Crispy Broccolini!

🥗 Furikake Salmon Salad with Avocado & Crispy Broccolini

Fresh, Crunchy, Savory, and Umami-packed!

🕒 Total Time

30–35 minutes

🍴 Servings

2–3 people

🧂 Ingredients

For the Salmon:

• 2 salmon fillets (about 150–200 g / 6 oz each)

• 1 tbsp soy sauce

• 1 tbsp mirin (or honey if unavailable)

• 1 tsp sesame oil

• 1 tsp rice vinegar

• 1 tsp olive oil (for searing)

• 1½ tbsp furikake seasoning (a Japanese mix of seaweed, sesame seeds, dried fish flakes, etc.)

• Pinch of salt & pepper

For the Crispy Broccolini:

• 1 bunch broccolini (or baby broccoli), ends trimmed

• 1 tbsp olive oil

• Salt & pepper to taste

• Optional: chili flakes or sesame seeds

For the Salad Base:

• 2 cups mixed greens (baby spinach, romaine, or arugula)

• ½ avocado, sliced

• ½ cucumber, thinly sliced

• ¼ cup shredded carrots or edamame (optional)

• 1 tbsp toasted sesame seeds (for garnish)

For the Dressing:

• 2 tbsp rice vinegar

• 1 tbsp soy sauce

• 1 tbsp sesame oil

• 1 tsp honey or maple syrup

• ½ tsp grated ginger

• ½ tsp garlic, finely minced

• Optional: 1 tsp mayo or Greek yogurt for a creamy version

👩‍🍳 Instructions

Step 1: Prep the Salmon 🐟

1. Pat salmon dry with a paper towel.

2. In a small bowl, mix soy sauce, mirin, sesame oil, and vinegar.

3. Brush this mixture on both sides of the salmon.

4. Sprinkle furikake generously on the top side and press lightly so it sticks.

Step 2: Cook the Salmon

Option 1 – Pan-sear:

1. Heat olive oil in a skillet over medium-high heat.

2. Place salmon skin-side down (if it has skin) and cook 3–4 minutes.

3. Flip carefully and cook another 2–3 minutes until golden and just cooked through.

Option 2 – Oven:

1. Preheat oven to 200°C (400°F).

2. Place salmon on parchment paper, furikake side up.

3. Roast for 10–12 minutes, or until tender and flaky.

Step 3: Roast or Pan-fry the Broccolini 🥦

1. Toss broccolini in olive oil, salt, and pepper.

2. Roast at 200°C (400°F) for 12–15 minutes until crispy-tipped
   or
   Sauté in a hot pan for 5–7 minutes until lightly charred but still green.

Step 4: Make the Dressing

1. Whisk all dressing ingredients together until emulsified.

2. Adjust to taste — more soy for salt, honey for sweetness, or vinegar for tang.

Step 5: Assemble the Salad 🥗

1. Arrange greens, cucumber, avocado, and broccolini in bowls.

2. Top with cooked salmon (either flaked or as a fillet).

3. Drizzle with dressing and sprinkle toasted sesame seeds or extra furikake on top.

Serve warm or at room temperature — it’s equally delicious both ways! 💚

💡 Key Points

1. Don’t overcook the salmon — aim for just opaque and flaky.

2. Furikake adds crunch + umami — don’t skip it!

3. Broccolini should be crisp, not soggy — roast at high heat.

4. Dress the salad lightly — the salmon brings lots of flavor already.

5. Use ripe avocado for creaminess and balance.

💬 Q&A

Q1: What if I can’t find furikake?
Make your own! Mix toasted sesame seeds, crushed nori sheets, and a pinch of salt or bonito flakes.

Q2: Can I make it meal-prep friendly?
Yes — keep dressing separate until ready to serve. The rest can be stored in containers for up to 2 days.

Q3: What’s a good carb to add?
Try brown rice, sushi rice, or quinoa for a heartier bowl version.

Q4: Can I use another fish?
Absolutely — tuna, trout, or even tofu works great with the same flavors.

Q5: How can I make it spicy?
Add sriracha or wasabi mayo drizzle on top for a kick. 🔥

⭐ Optional Add-ons

• Pickled ginger for brightness

• Seaweed salad for texture

• Crispy onions or garlic chips for crunch

• Drizzle of kewpie mayo for extra umami