JAPANESE BREAKFAST SALMON
Salt-cured grilled salmon is the perfect side dish for a bowl of rice and miso soup.
Whisk the salt, mirin and water together until the salt is fully dissolved.
Add the salmon to the brine and refrigerate for at least 12 hours.
Remove the salmon from the brine and pat dry with paper towels.
Grill the salmon in a broiler, or...
GRILL FISH OR...
Pan-fry the salmon with a splash of oil until golden brown on both sides and cooked through.