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
Salmon:
- 4 salmon filets, skin on
- 2 tablespoons Kewpie mayonnaise
- 2 tablespoons Oaktown Spice Shop Hat Trick
To serve:
- 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.
Make the rice:
- 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.
