Slow-Baked Salt-Crusted Salmon

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 min. Pour remaining wine into pan and bake salmon at 250° F. until done, approx. 20-25 min.

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.