Salmon Shioyaki

Name: Salmon Shioyaki
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Lemon wedges; 4 sheets nori (about 8 in. square), each cut into 6 pieces; 4 fillets sockeye salmon fillets (each 5 to 6 oz., 1/2 to 1 in. thick), with skin; 2 teaspoons fine sea salt; 4 servings Hot cooked sushi rice such as Nishiki or other short- to medium-grain rice; 1 Tbsp vegetable oil; 4 servings Furikake* (Japanese rice seasoning)

Salmon Shioyaki might be just the main course you are searching for. This gluten free, dairy free, fodmap friendly, and pescatarian recipe serves 4. One serving contains 445 calories, 37g of protein, and 15g of fat. A mixture of sushi rice such as nishiki, lemon wedges, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the sushi rice you could follow this main course with the Almond-Milk Rice Pudding as a dessert. From preparation to the plate, this recipe takes roughly 2 hours and 15 minutes.

Instructions

Set salmon on a cooling rack in a rimmed pan, sprinkle fillets all over with sea salt, and chill uncovered at least 2 hours and as long as 5 hours.

Ingredients you will need

Sea Salt

Salmon

Equipment you will use

Wire Rack

Frying Pan

Heat grill to medium-high (about 450). Fold a 12- by 20-in. sheet of heavy-duty foil in half crosswise. With a knife tip, poke dime-size holes through foil about 2 in. apart. Oil one side of foil. Rub fish all over with oil.

Ingredients you will need

Fish

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Grill

Knife

Aluminum Foil

Set foil with oiled side up on cooking grate. Set fillets slightly separated, skin side down, on foil. Grill, covered, until fish is barely cooked through, 7 to 12 minutes. With a wide spatula, slide fish from skin to a platter and tent with foil. Cook skin on foil until crisp, 2 to 3 more minutes.

Ingredients you will need

Fish

Equipment you will use

Spatula

Grill

Aluminum Foil

Remove foil from grill, then gently peel off skin, using fingers or a wide spatula (skin may break into pieces).

Equipment you will use

Spatula

Grill

Aluminum Foil

Serve salmon immediately with crispy skin, rice, nori, lemon, and furikake.

Ingredients you will need

Furikake

Salmon

Lemon

Nori

Rice

*A salty-sweet shake-on condiment, sold at Asian foods stores and at asianfoodgrocer.com.

Ingredients you will need

Shake

Equipment

Ingredients

Servings:

4servings

Lemon wedges 4sheets

nori (about 8 in. square), each cut into 6 pieces 4fillets

sockeye salmon fillets (each 5 to 6 oz., 1/2 to 1 in. thick), with skin 2teaspoons

fine sea salt 4servings

Hot cooked sushi rice such as Nishiki or other short- to medium-grain rice 1Tbsp

vegetable oil 4servings

Furikake* (Japanese rice seasoning)

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Tyler Winery Santa Barbara County Chardonnay. It has 4.1 out of 5 stars and a bottle costs about 30 dollars.