My go-to salmon recipe comes from a “farm-to-table” Japanese cookbook: about 1.5"-2" wide salmon fillets resting on a sheet of foil big enough to wrap them; dollop of butter, salt, sprinkled with sake, and garnished with a green onion sprig (I’ve also used a garlic medallion as substitute and might be better). Wrap them up and broil them on high in the oven for like ten minutes. So good, so simple.
Salmon katsu is delicious
I may have been wrong in my initial outrage. Salmon is just so good on its own… you get some crispy skin and a nice fatty flaky rich taste. Mmm.
My go-to salmon recipe comes from a “farm-to-table” Japanese cookbook: about 1.5"-2" wide salmon fillets resting on a sheet of foil big enough to wrap them; dollop of butter, salt, sprinkled with sake, and garnished with a green onion sprig (I’ve also used a garlic medallion as substitute and might be better). Wrap them up and broil them on high in the oven for like ten minutes. So good, so simple.
Sounds like foil dinners I make when camping, but nicer and better. That does sound good.