A bowl of white rice, miso soup and a piece of salted salmon make the typical Japanese breakfast. For many Japanese people, Salted salmon and a bowl of white rice are the perfect match.
As most of the preparation can be done in advance, all you need to do is to grill the salmon using a griller or a frying pan. The salting process dehydrates the fish, which makes the texture firmer, and more importantly, it gives the fish a richer umami flavor.
The unique aroma of Shiso leaves and the citrusy lemon zest work great with grilled salmon by adding some refreshing flavor.
Salmon filiet (0.8lb)
Shiso leaves (3~5)
Lemon zest (1tbs)
1. Remove scales from the salmon skin. I normally use a steak knife.
2. Slice salmon fillet into 3 pieces. (about 1 inch thick)
3. Sprinkle salt on both side.
4. Wrap the salmon using kitchen paper then put into a zipper bag. Store in the fridge for at least one night.
5. Grill both sides [and] of the skin on a frying pan or a griller. (no oil needed when use a non-stick pan.)