Salt-baked Salmon (Salmon Shiogama Yaki). Photo: Kuriya Dining
By: Master Chef Naoki Tsuzuki, Kuriya Dining
Salmon has a delicate flesh texture. When enveloped in a salt crust and baked, the meat is gently steamed while being infused with green tea. The result? Healthily cooked and a perfectly moist piece of seafood protein.
Total time: 40–50 minutes
Difficulty: 4 out of 5
A: Fish Parcel
200g fresh salmon fillet, skin-on*
Pinch of Moshio seaweed-infused salt or Himalayan pink salt
2 shiitake mushrooms, sliced
60g enoki mushrooms, roots discarded
1 leek, white part only, cut into 4 slices
Dried kelp, 7cm x 10cm, washed
B: Salt Crust
1 kg salt (rock or fine)
3 eggs, white only
1 tablespoon Hojicha (Japanese roasted green tea leaves)
Serve salmon immediately after unwrapping it. Photo: Kuriya Dining
1. Rub salmon fillet on both sides with a pinch of salt. Set it aside for 10 minutes.
2. Heat up a grill pan over medium heat. Sear salmon for 2 minutes on each side. Remove from pan and set it aside.
3. Preheat oven to 210°C for 10 minutes.
4. In a small mixing bowl, lightly whip egg whites with a whisk. Combine 1 kg salt with Hojicha in a medium mixing bowl. Mix quickly until the mixture turns moist. Proceed to step 5 immediately.
5. Assemble the parcel immediately or the salt will dry up.
6. Spread half the salt mixture in an enamel or cast iron pan. Lay a piece of silicone paper on it. Place kelp in the centre of the paper, followed by salmon and vegetables. Wrap into a parcel. Cover it with remaining salt, spreading it out evenly.
7. Put saucepan with fish into the oven. Bake for 25 minutes.
8. After 25 minutes, remove salmon from oven. Transfer fish onto a large rectangular plate. Using a wooden hammer, gently tap salt crust until it cracks open. Unwrap paper and serve immediately.
9. Enjoy salmon as it is or with chilli sauce.
TIP: Hojicha can be replaced with dried herbs or oolong tea. Instead of salmon, other local fish, prawns, lobster, pork or even chicken are also ideal. Complement with vegetables of your choice. *Remove the salmon skin if desired.
NOTE: Moshio seaweed-infused salt is available at Japanese supermarkets in Singapore.
Kuriya Dining serves fusion creations using freshly flown-in Japanese seasonal ingredients, developed by its Japanese master chef.
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