 Savory Broiled Salmon
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| Ingredients | Serves 4 |
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| Salmon Welsh onion Enoki mushrooms Cucumber Kombu *Savory marinade Mirin Soy sauce Sake Sudachi (citrus) |
70g X 4 2/3 2/3 pack 2/3 2 tablespoons 2 tablespoons 1 tablespoon 4 thin slices |
| P | Remove any bones from the salmon, and make a horizontal cut in each piece and open. Cut the Welsh onion into pieces so that their length matches the width of the fish, and then cut them into thin strips. Cut the enoki mushrooms in half. |
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| Q | Cut the cucumber in a decorative way, or into thin rings, and soak in salted water (the salinity of sea water) with kombu for a while. |
| R | Combine the salmon, Welsh onion, enoki mushrooms and the savory marinade in a glass baking dish and set aside for 5 minutes. |
| S | Remove the ingredients from the marinade and roughly dry them. Place the Welsh onion and enoki mushrooms over the salmon and roll. |
| T | Broil the rolled fish in an oven at 200°C. Baste several times while broiling. When the fish is almost done, place the citrus slices over it and finish cooking. |
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