Japanese salt grilled salmon
Method
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Put a layer of salt on a plate. Press the salmon in it, skin side down, and refrigerate for 20 mins. Then rinse off the salt and pat dry with kitchen paper towels.
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Generously spray the salmon skin with oil and cook on a preheated ridged grill (flat side) for 5 mins, without moving it. Then turn over and cook for 1-2 mins.
- Serve the salmon with green vegies on the side and the wasabi, pickled ginger and lime wedges as accompaniments.
Ingredients
- sea salt
- 4 x 180-200 gm salmon steaks, skin on, but well scaled
- vegetable oil spray
- wasabi paste
- Japanese pickled ginger
- 1 lime, cut into wedges
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