Today I introduce you to “Flaked Salmon”. This has a very fluffy texture and a slightly salty salmon taste. Very yummy!!
With similar uses as a can of tuna, you can sprinkle on your salad or rice, and also toss in boiled spaghetti along with some chopped green onion.
I love flaked salmon more than canned tuna though, so I regularly keep it in the refrigerator. In Japan, we can buy jars of flaked salmon easily at grocery stores, but I can’t find it where I live in the US, so I cook it. It is very quick and easy. You need just salmon, salt and boiled water. It takes only 15 minutes total.
At first boil salmon, shred it, and then stir-fry the shredded salmon. Season with salt. Store in the refrigerator and use within 5 days.
*Detailed and visual instructions can be found in the recipe PDF: Flaked Salmon
The best tip for cooking this dish is to not overcook the salmon. Overcooking makes the salmon dry and hard. Boil for 5 minutes (It is okay even if the salmon isn’t cooked through yet) and stir-fry for 2~3 minutes.
Ingredients (servings 2 for pasta)
1 fillet Salmon
½ tsp. Salt
Boiled Water for boiling salmon
Detailed and visual instructions can be found in the recipe PDF: Flaked Salmon
Here is “Flaked Salmon” recipe video on YouTube (I am sorry that there are some little image noises):