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Salt-Grilled Salmon (Salmon Shiozake)
Salt-Grilled Salmon (Salmon Shiozake)

Before you jump to Salt-Grilled Salmon (Salmon Shiozake) recipe, you may want to read this short interesting healthy tips about Foods That Make Your Mood Better.

Most of us think that comfort foods are not good for us and that we need to avoid them. Often, if the comfort food is candy or another junk food, this is very true. Other times, though, comfort foods can be totally nourishing and it’s good for you to consume them. Some foods actually do raise your mood when you eat them. When you feel a little down and need an emotional pick-me-up, try some of these.

Grains can be wonderful for driving away a terrible mood. Quinoa, barley, teff, millet, etc are all good for helping you feel happier. They help you feel full also which can actually help to make your mood better. Feeling hungry can be a real downer! The reason these grains help your mood so much is that they are easy for your stomach to digest. You digest these grains faster than other things which can help promote your blood sugar levels, which, in turn, helps make you feel better, mood wise.

You can see, you don’t need to eat junk food or foods that are bad for you just so to feel better! Go with these hints instead!

We hope you got insight from reading it, now let’s go back to salt-grilled salmon (salmon shiozake) recipe. You can cook salt-grilled salmon (salmon shiozake) using 4 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to make Salt-Grilled Salmon (Salmon Shiozake):
  1. Take Salmon Fillet (with skin)
  2. Use Sake or Ryorishu (Cooking Sake)
  3. Provide Kosher salt
  4. Use Oil
Steps to make Salt-Grilled Salmon (Salmon Shiozake):
  1. Rinse salmon under cold water and pat dry using paper towel.
  2. In a container, pour sake over salmon, let it marinated for 10 minutes or so. Sake will help to eliminate the fishy smell in salmon.
  3. Using paper towel, pat salmon dry. Sprinkle generous amount of salt on both sides of salmon fillet, especially on the skin.
  4. Prepare a container with tight lid like this. Put paper towel inside, place the salmon fillet, then add another layer of paper towel on top. Close the lid.
  5. Keep in the fridge for at least 24 hours. The longer you keep, the saltier it will become.
  6. After 24 hours, take out the salmon. The paper towel should have been absorbing extra moisture from the salmon surface by now, so it will look somewhat dry. That's Ok
  7. Prepare your frying pan. Pour just a little amount of oil, and grill the fish on both sides until the skin becomes crispy and the flesh turned into peachy color.
  8. Don't grill for too long, it will make the salmon texture gets hard & tough.
  9. If the salmon is ready, you can squeeze a bit of lemon juice on top if you like.

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