Hat Trick Crusted Salmon
Hat Trick Crusted Salmon
Hat Trick Crusted Salmon
By Micah Siva
4
Hat Trick is everything you could hope for in a spice blend. Zesty, tangy, spicy and crunchy, it pairs perfectly with rich salmon to create a crispy crust. A little kewpie mayonnaise helps lock moisture into your filet, and glues the spices onto the fish. Try sprinkling Hat Trick onto roasted vegetables, eggs, or even your sushi rolls!
Ingredients
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- 4 salmon filets, skin on
- 2 tablespoons Kewpie mayonnaise
- 2 tablespoons Oaktown Spice Shop Hat Trick
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- 1 cup jasmine rice, rinsed
- 2 cups water
- 1 tablespoon salted butter
- ⅓ cup chopped fresh dill
- Sliced radishes, carrots, cucumber, green onion, avocado
Directions
- Preheat the oven to 400F.
Place the salmon skin side down on a baking tray. Use a pastry brush to brush a layer of kewpie mayonnaise on the salmon. Coat with Oaktown Spice Shop Hat Trick.
- Bake for 12 to 14 minutes, depending on the thickness of the salmon, checking after 10 minutes.
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In a saucepan over medium heat, combine the rice and water. Bring to a boil and let simmer, covered, for 20 minutes until fully cooked. Add the butter and dill, mixing to combine.
- Divide the rice among four bowls and top with a filet of salmon and sliced vegetables to serve.
