Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Seaweed | not in our table | 0 |
| Wasabi | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 salmon fillets (palm-sized), skinned, deboned
- 4 cups (approx.) Mayonaise
- Seaweed Furukake
- Olive (or Vegetable) Oil
- 1/4 cup Lemon Juice
- 1/4 cup Garlic chopped
- Wasabi (powder/paste)
Directions
Preheat oven to 350 degrees
Rinse Salmon and coat with lemon juice
Combine Mayonaise, Garlic and Wasabi (to taste) and mix in a bowl. Set aside.
Lightly coat a baking pan with olive oil.
Place lemon soaked salmon on pan.
Generously smother mayonaise mix over the salmon.
Sprinkle a hearty amount of Furukake on the mayonaise mix.
Bake for approx 20-30 minutes. Use a fork to check salmon if done.