Flaked Salmon. Salmon Flakes are very good as a side dish to make ahead. Although you can not really eat this as an entree, it is a very convenient and useful thing to have on hand. This video will show you how to make Salmon Flakes.
They are a very convenient condiment to stock. Flaking salmon isn't a difficult task, and occurs after the fish has gone through the cooking process. You can prepare a salmon for flaking using most common cooking methods, like grilling, poaching.. You can cook Flaked Salmon using 3 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Flaked Salmon
- Prepare 1 of fillet Salmon.
- You need 1/2 tsp. of Salt.
- Prepare of Boiled Water for boiling salmon.
Scatter the salmon and the coriander on top. Serve directly from the bowl with the dressing on the side. This tasty flaked salmon salad is great for those that might not love salmon, like kids. You can make it yourself for Salmon (sake) flakes or furikake.
Flaked Salmon instructions
- Put 1 fillet of salmon in boiling water and cook for 5 minutes over medium heat..
- Shred the boiled salmon with 2 folks. Remove any skin and bones if there are any. (It is okay even if the salmon isn’t cooked through at this moment.).
- Spray non-stick cooking spray in a pan and cook the shredded salmon over medium heat for 2~3 minutes. Halfway, season with ½ tsp. of salt..
- Toss boiled spaghetti with some flaked salmon and chopped green onion. Sprinkle on steamed rice or salad. To store, keep in the refrigerator and use within 5 days..
- Here is “Flaked Salmon” recipe video on YouTube https://www.youtube.com/watch?v=JZre_-f0T1U.
Flaked Salmon "Tartare". this link is to an external site that may or may not meet. Easy to do salmon flakes that are dried and super tasty. Perfect topping for rice and pasta as well as bento lunch box decoration. TRADITIONAL JAPANESE RECIPE: Salmon Flakes are strongly seasoned with salt, so they last for a while in the refrigerator (about a week to be safe). When you need some filling for Onigiri.