Slow-Baked Salt-Crusted Salmon

Salt-Crusted Salmon
Menu Part: 
Cuisine Type: 

The slow baking and salt crust make this salmon moist and tender. The presentation atop Asian greens with a vinaigrette dressing adds crunch and flavor.


12 6-oz. salmon fillets
1⁄4 cup coarse sea salt
3⁄4 cup mirin wine
1 tbsp. garlic, minced
3 tbsp. shallots, minced
1 tbsp. ginger, grated
1 cup rice vinegar
1⁄2 cup oil
6 cups daikon radish, shredded
6 cups carrot, shredded
6 cups Napa cabbage, shredded
3 cups cucumber, thinly sliced
3 cups bean sprouts


1. In a lightly oiled hotel pan, place salmon fillets skin-down. Brush salmon with mirin wine and sprinkle generously with salt. Let fillets marinate at room temperature for 20-30 minutes. Pour remaining wine into pan and bake salmon at 250 F. until done, approx. 20-25 minutes.

2. Meanwhile, in a bowl, whisk together garlic, shallots, ginger, rice vinegar and oil. Season and reserve.

3. In a large bowl, mix together shredded daikon radish, carrot, Napa cabbage, sliced cucumber and bean sprouts. Toss with vinaigrette.

4. In a take-out container, mound 2 cups salad and top with a salmon fillet. Serve with sushi rolls and a wasabi-flavored mayonnaise, if desired.

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