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Before you jump to Salt-Grilled Salmon (Salmon Shiozake) recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
The benefits of healthy eating are now being given more publicity than ever before and there are many reasons why this is so. Poor diet is a leading factor in illnesses such as heart disease and high blood pressure which can place a drain on the economy. No matter where you look, people are encouraging you to live a more healthy lifestyle but then again, you are also being encouraged to rely on fast foods that can affect your health in a terrible way. A lot of people typically assume that healthy diets demand a great deal of work and will significantly change the way they live and eat. It is possible, however, to make some minor changes that can start to make a positive impact to our day-to-day eating habits.
The first change to make is to pay more attention to what you purchase when you shop for food since it is likely that you have the tendency to pick up many of the things without thinking. For instance, if you have cereal for breakfast, do you ever check to see what the sugar and salt content is before buying? A good healthy alternative can be porridge oats which have been found to be great for your heart and can give you good sustainable energy every day. Mix in fruits or spices to improve the flavor and now you have a breakfast that can become a usual part of your new healthy eating regimen.
All in all, it is not hard to start to make healthy eating a regular part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to salt-grilled salmon (salmon shiozake) recipe. You can cook salt-grilled salmon (salmon shiozake) using 4 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to prepare Salt-Grilled Salmon (Salmon Shiozake):
- Take Salmon Fillet (with skin)
- You need Sake or Ryorishu (Cooking Sake)
- Prepare Kosher salt
- Get Oil
Steps to make Salt-Grilled Salmon (Salmon Shiozake):
- Rinse salmon under cold water and pat dry using paper towel.
- In a container, pour sake over salmon, let it marinated for 10 minutes or so. Sake will help to eliminate the fishy smell in salmon.
- Using paper towel, pat salmon dry. Sprinkle generous amount of salt on both sides of salmon fillet, especially on the skin.
- Prepare a container with tight lid like this. Put paper towel inside, place the salmon fillet, then add another layer of paper towel on top. Close the lid.
- Keep in the fridge for at least 24 hours. The longer you keep, the saltier it will become.
- After 24 hours, take out the salmon. The paper towel should have been absorbing extra moisture from the salmon surface by now, so it will look somewhat dry. That's Ok
- Prepare your frying pan. Pour just a little amount of oil, and grill the fish on both sides until the skin becomes crispy and the flesh turned into peachy color.
- Don't grill for too long, it will make the salmon texture gets hard & tough.
- If the salmon is ready, you can squeeze a bit of lemon juice on top if you like.
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