Discover the vibrant flavors of Japan with this incredibly easy and refreshing recipe for pickled salmon (shiozake). This isn't your average salmon; the delicate fish is gently cured in a simple marinade of soy sauce, mirin, sake, and sugar, resulting in a subtly sweet and savory dish that's bursting with umami. Perfectly balanced and incredibly versatile, shiozake is a delightful appetizer, a fantastic addition to rice bowls, or even a stunning centerpiece for a sushi platter. It's healthier than many other preserved fish options, and the process is surprisingly quick, perfect for busy weeknights or impressive weekend meals.
Forget complicated techniques and lengthy marinades! This recipe breaks down the process into simple, easy-to-follow steps, allowing you to create restaurant-quality shiozake in your own kitchen. Ready to experience the magic of Japanese pickled salmon? Let's dive into the step-by-step instructions and create this delicious dish together!
Tools Needed
- Knife
- Large bowl
- Sieve
- Tray
- Frying pan
Ingredients
- Rice vinegar: 100g
- Mirin: 20g
- Soy sauce: 40g
- Dashi (kombu and bonito flakes): 200g
- Yellow onion
- Salt: 2 pinches
- Salmon fillet (e.g., Coho)
- Potato starch (or cornstarch/cake flour)
- Lemon: 1/2
Step-by-Step Instructions
Step 1. Prepare Ingredients
- Combine rice vinegar, mirin, soy sauce, and dashi. Bring to a boil, then turn off the heat and let cool. Refrigerate.
- Thinly slice the yellow onion. Mix with salt to remove excess water; let stand for 10 minutes. Rinse and squeeze out excess water thoroughly.
- Remove bones and skin (optional). Cut into bite-sized pieces. Sprinkle with salt and let stand for 10 minutes. Remove excess water.
- Toss salmon pieces in potato starch, removing excess powder.
Step 2. Cook and Marinate Salmon
- Fry the salmon in vegetable oil over medium heat for about 3 minutes until cooked through.
- Add the hot fried salmon to the cooled sauce, followed by the prepared onion. Mix well. Add lemon slices. Refrigerate for at least 3 hours (preferably overnight).
Step 3. Chill and Serve
- Add the hot fried salmon to the cooled sauce, followed by the prepared onion. Mix well. Add lemon slices. Refrigerate for at least 3 hours (preferably overnight).
Step 4. Garnish and Enjoy
- Arrange the pickled salmon and onion on a plate. Drizzle with the remaining sauce and garnish with lemon slices and parsley (optional).
Read more: Kinpira Gobo Recipe: A Sweet & Savory Japanese Side Dish
Tips
- Thinly slicing the onion is crucial to avoid pungency since it won't be heated.
- Squeezing out excess water from both the onion and salmon is essential to prevent diluting the sauce's flavor.
- Adding ingredients to the hot oil one at a time prevents rapid temperature drops, ensuring even cooking.
- Adding the salmon to the sauce while still hot helps the flavors infuse better.
Nutrition
- Calories: approximately 250-350
- Fat: 10-15g
- Carbs: 20-25g
- Protein: 20-25g
FAQs
1. Can I use different types of salmon for this recipe?
Yes! While sushi-grade salmon is ideal for safety, you can use other high-quality salmon fillets. Just ensure they are very fresh.
2. How long can I store the pickled salmon?
Store the pickled salmon in the refrigerator for up to 3-4 days in an airtight container. The flavors will continue to develop over this time.
3. What can I serve this with?
It's delicious served with rice, as part of a sushi platter, with noodles, or simply as an appetizer with some Japanese pickles (tsukemono).
This easy Japanese pickled salmon recipe delivers a burst of fresh, savory flavor in minutes. Enjoy this healthy and versatile dish as an appetizer, part of a larger meal, or even on its own. Now go forth and impress your friends and family with your newfound culinary skills!