Home / All Recipes / Japanese / Sake no Potato Sarada Tsutsumiyaki - Baked Stuffed Salmon
Sake no Potato Sarada Tsutsumiyaki - Baked Stuffed Salmon
Baked stuffed salmon (さけのポタトサラダ包み焼き) is an easy recipe to make and it can be a one dish meal in itself since each portion comes with a generous serving of potato salad to serve as the requisite carb. If you use store bought potato salad, you can even skip making your own. Just scoop out about 1 cup of salad per portion and it should come out fine.
Sake no Potato Sarada Tsutsumiyaki - Baked Stuffed Salmon
Ingredients
- 4 salmon fillets, 150 gram each
- salt
- pepper
- butter
- 1 lemon, cut into wedges
- 8 cherry tomatoes
- Potato Salad
- 2 potatoes (about 300 gram), peeled
- 1 carrot (about 150 gram), peeled
- 1 cucumber (about 250 gram), peeled
- 1 onion
- 75 gram mayonnaise
- salt
- pepper
Instructions
- Sprinkle salmon fillets with salt and pepper on both sides and set aside for 20 minutes.
- Cut potatoes into 4 pieces, cut carrot into 2 halves. Boil until tender, and drain well. Cut potatoes and carrot into thin slices and set aside.
- Cut cucumber and onion into thin slices, sprinkle with salt, let stand 5 minutes, then squeeze lightly to remove excess moisture.
- Combine potatoes, carrot, cucumber, and onion. Add mayonnaise, and season with salt and pepper to taste.
- Preheat oven to 175 Celcius (350 Fahrenheit).
- Grease 4 sheets of aluminum foil with butter. Mound potato salad in the center of each sheet, top with salmon, then close up the foil to make neat packages.
- Bake the salmon and potato salad packages in the preheated oven for 30 minutes.
- Transfer the packages to serving plates, open the packages carefully, and serve with lemon wedges and cherry tomatoes.
Comments
Interesting and super easy way to prepare salmon! I can imagine this also being a cool thing to try on a camping trip, especially if someone intends to go fishing.
I'll admit, even though I'm eager for salmon recipes, I'd been putting this one off because... Well... I love potato salad, hahaha! I almost gave up once I made the potato salad from your recipe since I want to eat it as-is! I was out of cucumbers, but if I had one, I'm pretty sure I would have been completely unable to resist.
Everything went without a hitch- my salmon still had the skin, so I just piled the potato salad on the foil, then plopped the salmon on it skin-side up. The cooked salad makes a nice creamy potato side without milk, and it was a good leftover as well. I'm tempted to try it with some heavy-duty foil over a wood fire! (If I ever try that, I'll certainly report on the experience)
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