Fish

Salmon Shioyaki is for Dinner.

Salmon Shioyaki takes 120 minutes to prepare.

Salmon Shioyaki takes 15 minutes to cook.

Salmon Shioyaki makes 4 servings.

The ingredients for Salmon Shioyaki are:

20 oz wild salmon (sockeye is preferable)
1-1/2 tsp fine sea salt
1 Tbsp canola oil
3 cups cooked short grain sushi rice, like Nishiki
4 sheets of Nori
4 wedges of lemon
Furikake

Here is how you make Salmon Shioyaki:

1. Set salmon on a cooling rack in a rimmed pan, sprinkle fillets all over with sea salt, and chill uncovered at least 2 hours and as long as 5 hours.2. Heat grill to medium-high (about 450?). Fold a 12- by 20-in. sheet of heavy-duty foil in half crosswise. With a knife tip, poke dime-size holes through foil about 2 in. apart. Oil one side of foil. Rub fish all over with oil.3. Set foil with oiled side up on cooking grate. Set fillets slightly separated, skin side down, on foil. Grill, covered, until fish is barely cooked through, 7 to 12 minutes. With a wide spatula, slide fish from skin to a platter and tent with foil. Cook skin on foil until crisp, 2 to 3 more minutes. Remove foil from grill, then gently peel off skin, using fingers or a wide spatula (skin may break into pieces).4. Cut Nori paper into strips between 1-1/4" to 2" wide.5. Serve salmon immediately with crispy skin, rice, nori, lemon, and furikake. Place a small amount of rice (about 1 Tbsp) on a strip of Nori, top with furikake and salmon, squeeze a little lemon juice on top to taste, then fold it over and pop it in your mouth.Serving Size: 4 servings of 3/4 cup rice, one sheet of nori, 5oz salmon Number of Servings: 4Recipe submitted by SparkPeople user MONYEE.

The nutritional information for Salmon Shioyaki is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 443.6

• Total Fat: 10.6 g
• Cholesterol: 94.9 mg
• Sodium: 1,149.0 mg
• Total Carbs: 42.2 g
• Dietary Fiber: 1.2 g
• Protein: 41.1 g

Salmon Shioyaki is Asian cuisine.