I have yet to meet a toddler or adult who didn’t love this meal. It comes together so quick and hits all the nutrients and flavor vibes you could ever want.
•3 tbsp Kewpie mayo (regular mayo is fine in a pinch)
•A big pinch of salt
•Seaweed snacks and avocado, for serving
For the cucumber salad
•2 cups cucumber, cubed
•3 tbsp rice wine vinegar
•1 tbsp soy sauce
•1 tbsp sesame oil
The salmon
1
Preheat your oven to 425F. Lay your salmon directly onto a lightly oiled roasting pan. Take a sharp knife and cut strips into your salmon (about ½ inch thick), but be sure to not cut into the salmon skin (this is easier than you think, the skin is hard to cut!).
2
In a small bowl, mix your soy sauce, mirin, sesame oil and mayo until combined. Brush the marinade all over the top of the salmon fillet and into each little crevice.
3
Roast your fillet for 13 minutes (while it’s roasting, make your cucumber salad), then turn your oven to broil and let it go for 3-4 minutes until golden on top. Your meat thermometer should read 125F when you take it out.
The cucumber salad
Make it while the salmon roasts.
1
Cube your cucumber, sprinkle some salt on it and let it sit for a couple of minutes, then pat it dry with a paper towel.
2
Mix in your rice wine vinegar, soy sauce and sesame oil. Throw it in the fridge while you cook the rest of dinner.
To serve
Serve with some rice and sliced avocado, and snag yourself a couple of packages of seaweed snacks to create mini tacos as you eat. Enjoy every last bite! And in silence… because everyone will love it. Cheers!
