Hey everyone, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, salt-grilled salmon (salmon shiozake). One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Salt-Grilled Salmon (Salmon Shiozake) is only one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Salt-Grilled Salmon (Salmon Shiozake) is something that I’ve loved my whole life.
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To begin with this recipe, we have to prepare a few ingredients. You can cook salt-grilled salmon (salmon shiozake) using 4 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Salt-Grilled Salmon (Salmon Shiozake):
- Prepare Salmon Fillet (with skin)
- Make ready Sake or Ryorishu (Cooking Sake)
- Get Kosher salt
- Take Oil
It is often eaten for breakfast, but also a great item for Bento box for lunch and even a main dish for dinner. Salmon you get in Japan is often a salted fillet. On the other hand, salmon available here in the US is fresh. Salted salmon, or shiozake (often shortened to shake), is a staple of the Japanese breakfast table and has been since time immemorial.
Instructions to make Salt-Grilled Salmon (Salmon Shiozake):
- Rinse salmon under cold water and pat dry using paper towel.
- In a container, pour sake over salmon, let it marinated for 10 minutes or so. Sake will help to eliminate the fishy smell in salmon.
- Using paper towel, pat salmon dry. Sprinkle generous amount of salt on both sides of salmon fillet, especially on the skin.
- Prepare a container with tight lid like this. Put paper towel inside, place the salmon fillet, then add another layer of paper towel on top. Close the lid.
- Keep in the fridge for at least 24 hours. The longer you keep, the saltier it will become.
- After 24 hours, take out the salmon. The paper towel should have been absorbing extra moisture from the salmon surface by now, so it will look somewhat dry. That's Ok
- Prepare your frying pan. Pour just a little amount of oil, and grill the fish on both sides until the skin becomes crispy and the flesh turned into peachy color.
- Don't grill for too long, it will make the salmon texture gets hard & tough.
- If the salmon is ready, you can squeeze a bit of lemon juice on top if you like.
While salted salmon is readily available for purchase in Japanese supermarkets, it can be difficult to find in the United States. This recipe approximates the flavor and texture of Japanese salted salmon by curing the salmon and letting it rest in the. Salted salmon is called 'shiozake' or 'shiojake' (??????) in Japanese. In Japan, you can buy sliced salted salmon fillets as well as whole salted salmon. Shiozake, or salt cured salmon, is a popular way to enjoy salmon in Japan.
So that’s going to wrap it up with this special food salt-grilled salmon (salmon shiozake) recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
