Japanese Breakfast Salmon (塩鮭)
Shiozake (塩鮭), or Salted Salmon, is a Japanese breakfast staple made from a handful of ingredients. It makes the perfect savory side dish for a bowl of rice or a bento box lunch.
Servings 2 servings
Calories 185kcal
Ingredients
- 2 cups water
- 2 tablespoons mirin
- 12 grams table salt (mounding ½ tablespoon table salt)
- 200 grams salmon (sliced into 2 thin filets)
- 200 grams daikon (3-4 inch piece)
Instructions
- Add the 2 cups water, 2 tablespoons mirin, and 12 grams table salt to a container with a lid and stir until the salt is completely dissolved.2 cups water, 2 tablespoons mirin, 12 grams table salt
- Place the 200 grams salmon in the brine, cover, and refrigerate for at least 12 or 24 hours.200 grams salmon
- When you're ready to prepare the salmon, remove it from the brine and pat it dry with paper towels.
- You can grill the salmon in a toaster oven or broiler set to broil until it flakes easily, or you can pan-fry it.
- If you are cooking the salted salmon on the stove, heat a frying pan over medium heat and add a small amount of oil. Place the salmon skin-side down and let it fry undisturbed until you can see the salmon turn opaque about ⅓ of the way up the side.
- Carefully flip the salmon over and cook on the second side until it's cooked through. You can test it with an instant-read thermometer (it should read 140 F), or you can flake it with a fork (it should flake easily and be opaque all the way through).
- While the salmon is cooking, peel and grate the 200 grams daikon. Drain the pulp in a strainer to remove excess water, and then plate the grated daikon with the salted salmon.200 grams daikon
Video
Nutrition
Calories: 185kcal | Carbohydrates: 11g | Protein: 20g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 55mg | Sodium: 207mg | Potassium: 717mg | Fiber: 2g | Sugar: 7g | Vitamin A: 40IU | Vitamin C: 22mg | Calcium: 46mg | Iron: 1mg