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Shiozake (Salt Cured Salmon) with Root Vegetables in Soy Sauce Butter


Shiozake (Salt Cured Salmon) with Root Vegetables in Soy Sauce Butter

This was an absolutely brilliant tasting and easy to make dinner, nearly worth slicing open my thumb with the mandoline and bleeding like a stuck pig for an hour after...


Even if you don't make this particular dish, I recommend adding soy sauce butter to your repertoire as this two ingredients combine and make a glossy, magically delicious vegetable glaze. Also, if you don't have daikon, use all carrots, or potatoes.



1 skin-on filet of salmon

2 cups worth of carrot and daikon, sliced thinly on a mandoline

1 Tbsp butter

1 1/2 tsps soy sauce

Salt

2 tsps chopped green onion


The morning of the day when you are going to have the salmon for dinner, wipe the filet dry and sprinkle it on all sides (including skin) with some salt. Set aside in a covered dish in the fridge until dinner time. You can skip this step, but it draws some of the liquid from the fish making for a firmer texture, and the salt flavor gets pulled into the center of the fish which makes the finished product more flavorful.


At dinner time, remove the filet from the dish and wipe it dry. Set it aside while you prep your vegetables.


Melt two teaspoons of butter in a non-stick pan, along with the soy sauce. Add the carrots, daikon and one and a half teaspoons of green onion along with one tablespoon of water to the pan, swirl to combine the water with the melted butter mixture, cover, and cook over low-medium heat for five minutes. Check to see if the vegetables are cooked to your liking. If so, tip them into a bowl along with all the pan juices. If not, swirl the liquid in the pan again, and cook the vegetables for a few more minutes before decanting into a bowl. Place the bowl by the stovetop to keep the vegetables warm.


Place the damp pan back over the flame. Add the salmon to the pan, skin side down, and cook over medium for three minutes without disturbing the fish. At the three minute mark, turn the fish over, lower the heat, and add the remaining teaspoon of butter to the pan. Cook until the fish is cooked to your liking. I like my fish cooked through but still damp at the center and this took an additional three minutes.


Remove the fish from the pan and set aside. Tip all the liquid from the vegetables into the pan and let them bubble away while you place the vegetables on a plate and top with the salmon.


Pour the sauce over the vegetables, avoiding the fish so as to keep the skin crispy. Sprinkle with a little finishing sauce and sprinkle with the remaining green onion.

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