Japanese · Dinner
Grilled Salted Salmon
Crispy-skinned salmon fillet dry-salted and seared until golden, served with soft-boiled egg, cooked edamame tossed with grated daikon and soy, and steamed white rice. A Japanese shioyaki preparation delivering substantial protein, clean umami flavors, and satisfying texture.
$7
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
589Calories
58.3gProtein
24.8gFat
32.1gCarbs
2.4gSugar
5.9gFiber
2380mgSodium
535mgChol
5.6gSat Fat
1180mgPotassium
115mgCalcium
3.6mgIron
5.8mcgVitamin B12
14mgVitamin C
Goes well with
Crisp White Wine (Sauvignon Blanc or Pinot Grigio)
local
Japanese Green Tea (Sencha)
international
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pat salmon dry, season both sides with 3/4 tsp salt, and refrigerate uncovered 15 minutes for crisp skin.
2
Simmer
Boil egg in water over high heat, reduce to medium, simmer 6 minutes until yolk is set but soft, then chill 2 minutes and peel.
3
Sear
Heat oil in a nonstick pan over medium-high, lay salmon skin-side down, cook 4 minutes until skin is deeply browned and crisp.
4
Plate
Flip salmon, cook over medium 3–4 minutes until opaque. Toss edamame with grated daikon and soy sauce. Arrange rice, salmon, egg, and edamame mixture on plate with lemon wedge, sprinkle remaining 1/4 tsp salt over fish skin, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g salmon fillet, skin on
- 2 tsp2 tsp salt, divided
- 1 cup150g shelled edamame, cooked
- 22 eggs
- 4.2 oz120g daikon
- 4 tsp4 tsp soy sauce
- 22 lemon wedge
- 1 cup200g cooked white rice
- 2 tsp2 tsp vegetable oil
