Saumon salé japonais (shiozake)

Ingrédients

• Two 8-ounce boneless salmon fillets with the skin on
• 1 teaspoon sake
• 1 1/2 teaspoon kosher salt or 3/4 teaspoon regular table salt

Préparation

1. 1

   Place the salmon fillets in a glass container and pour the sake over the fish. Grab each fillet and using your fingers, gently massage the sake into the flesh to coat evenly.

2. 2

   Leave for 5 minutes and pat the fillets dry with a paper towel.

3. 3

   Sprinkle equal amounts of salt on the fillets, on both sides including the skin.

4. 4

   Cover with a lid and refrigerate for a minimum of 12 hours, up to 36 hours.

5. 5

   Cover a baking sheet with non-stick foil and lay the salmon fillets on top.

6. 6

   Move one oven rack so that it sits right under the broiler.

7. 7

   Turn the broiler on and place the baking sheet on the rack.

8. 8

   Broil for 3 to 5 minutes on each side, until the skin turns slightly brown and the skin is crispy.

9. 9

   Serve with cooked Japanese rice, miso soup, and tsukemono.