In Japan, in a traditional breakfast you will sometimes find a slice of salmon salted with its skin called in Japanese shiozake 塩 鮭. This salmon is often served with a bowl of Japanese rice, tsukemono (pickled vegetables), miso soup, tamagoyaki (Japanese omelet) or natto. Moreover, this salted salmon can be found in bento or onigiri because it is a popular dish that we will have difficulty to find in France. We suggest you the shiozake salmon recipe which is really simple to make but which will require to let marinate and rest the salmon one day or more.
Japanese salted salmon shiozake recipe
Ingredients
- 1 part salmon
- 1 pinch sea salt
- 1 tbsp sake
Instructions
- Cut your salmon into thin slices 1 cm wide, keeping the skin on.
- Pour a tablespoon of sake over the salmon slices and wait 10 minutes.
- Add coarse salt to the salmon slices and spread evenly. Remove the excess. Here we have 2 different salts, coarse sea salt and Japanese plum salt.
- Wrap them in tissue paper and let them macerate in the refrigerator for a minimum of 24 hours or a maximum of 36 hours.
- After this time, the color of the salmon will become darker, indicating that it is time to pan fry or bake.
Tips for Japanese Salt Salmon:
1- As seen above, we made a version with ume salted plum salt. The salmon was very good and delicious, its taste was very original, so we advise you to try to vary the type of salt for your preparations. There are many other salts like yuzu salt.
2- You can then crumble the salmon to prepare onigiri.
3- To prepare a delicious Japanese breakfast, here are the links of the recipes which compose it: a bowl of Japanese rice, a tamagoyaki (Japanese omelette), a miso soup, tsukemono Chinese cabbage carrot…
