| Total: | 30 min |
| Prep: | 20 min |
| Cook: | 10 min |
| Yield: | Yield: 4 servings |
Ingredients
- 2 quarts water
- 1 (12-inch) piece kombu
- 1/2 cup bonito flakes
- 3 cups maitakes, coarsely chopped
- 4 pieces salmon fillet, center cut, skin on (scaled), 5 to 6 ounces each
- Fleur de sel and black pepper
- 1 package daikon sprouts
Instructions
- In a large pot, add water and kombu. Bring to a boil and remove from heat. Discard the kombu and add the bonito flakes to the hot water. Let flakes steep for 5 to 8 minutes. Strain to remove solids.
- Add maitakes to dashi, and check for seasoning. On a small plate, season the fillets, skin side only, with fleur de sel and pepper. Heat a skillet to very high and crisp up the skin side only. The top of the salmon should still be raw.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 366 |
| Total Fat | 22 g |
| Saturated Fat | 5 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 36 g |
| Cholesterol | 86 mg |
| Sodium | 1797 mg |
Reviews
What a waste of time.
Half a recipe.
No mention of how to finish and how to serve. Pictures on the web are useless.
WHat is going on