Monday, November 22, 2010
recipe for salted salmon. Briefly, all you do is coat a fresh piece of salmon with sea salt, wrap in paper towels and refrigerate for 24 hours to draw the liquid out. After the salting period, you can slice the filet and cook in a few different ways. I chose to pan-fry; a few minutes on each side until cooked through. It is quick and easy to do, and so versatile. I've eaten it in jook, ochazuke, onigiri, and just as is with plain hot rice. It's simply delicious. And since Maki says you can freeze the salted pieces, that's just what I've done. It'll only take a few minutes to fry some up whenever the mood strikes me.