This recipe for salted salmon is excerpted from Maori Murota’s Tokyo Cult Recipes. The method, called shioyaki, can be adapted to fish collars as well.
Recipe information
Total Time
15 minutes, plus at least 2 hours rest
Yield
Serves 4
Ingredients
4 salmon fillets—organic, if possible
4 teaspoons natural, unrefined coarse salt
3 cm (1¼ in) piece white radish (daikon), grated
Preparation
Step 1
Rub both sides of the salmon fillets with salt. Wrap in plastic wrap and leave to marinate for at least 2 hours, ideally overnight. Unwrap the salmon fillets and wipe dry.
Step 2
Preheat the oven to 400°F. Place the salmon in a baking dish and bake for about 10 minutes, depending on the size of the fillets. Serve the salted salmon with the grated radish.
Excerpted from Tokyo Cult Recipes by Maori Murota. Copyright © 2016 by Maori Murota. Reprinted courtesy of Harper Design, an imprint of HarperCollins Publishers. Buy the full book from Amazon.
Recipe notes
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