Spring in Japan is a season of vibrant renewal, and this recipe perfectly captures that essence. Imagine succulent cherry salmon, its delicate pink flesh kissed by the salty tang of a traditional Japanese grilling method. This isn't your average grilled fish; we're elevating the experience with the crisp sweetness of daikon radish and the luxurious pop of salmon roe. The simple yet elegant preparation allows the natural flavors of the salmon to shine, resulting in a dish that’s both exquisite and surprisingly easy to recreate at home. The combination of textures and tastes creates a symphony on the palate – a true testament to the beauty of Japanese cuisine.
This salt-grilled cherry salmon recipe provides a delightful balance of salty, sweet, and umami flavors. From selecting the perfect fish to achieving that ideal crispy-skinned, perfectly cooked interior, each step contributes to an unforgettable culinary journey. Ready to embark on this delicious adventure? Let's dive into the detailed step-by-step instructions.
Tools Needed
- Skewers
- Grill
Ingredients
- Cherry Salmon fillet
- Salt
- Daikon Radish
- Salmon Roe
- Panzoo (seasoning)
- Kenomi Young Sanchcho Leaves
Step-by-Step Instructions
Step 1. Prepare the Salmon and Skewers
- Cut the cherry salmon fillets.
- Make shallow cuts in the salmon skin to help it cook evenly.
- Skewer the cherry salmon fillets.
Step 2. Grill the Salmon
- Slowly grill the skewered salmon, flipping once it starts to brown. Avoid high heat to prevent burning.
Step 3. Prepare the Daikon and Roe Accompaniment
- Grate the daikon, squeeze out excess water, and mix with panzoo and salmon roe.
Step 4. Plate and Garnish
- Remove the grilled salmon from the skewers.
- Plate the grilled salmon, topping with the daikon and salmon roe mixture.
- Garnish with Kenomi Young Sanchcho leaves, lightly tapping them to release their aroma.
Read more: Steamed Meat-Topped Tofu with Sesame Sauce: A Delicious Japanese Recipe
Tips
- Grill the salmon slowly to prevent burning.
Nutrition
- N/A
FAQs
1. What type of salt should I use for salt-grilling the salmon?
Use coarse sea salt, like kosher salt. Avoid fine table salt, as it can be too harsh and burn the fish.
2. Can I substitute the daikon radish with another vegetable?
While daikon provides a unique sweetness and texture, you could try thinly sliced turnips or even fennel for a similar effect. However, the flavor profile will change slightly.
3. Where can I find cherry salmon? Is it the same as regular salmon?
Cherry salmon refers to the color of the salmon's flesh; it’s a type of Pacific salmon with a vibrant pink hue. You can usually find it at Asian grocery stores or high-end fish markets. If unavailable, substitute with another type of salmon.
This Salt-Grilled Cherry Salmon with Daikon & Roe recipe offers a taste of springtime elegance, perfect for a special occasion or a simple weeknight treat. The delicate balance of flavors and textures will leave you craving more, and the relative ease of preparation makes it a recipe you'll return to again and again. Enjoy the vibrant taste of spring with this delightful Japanese culinary experience!