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Japanese Salted Salmon

Check out the Japanese Salted Salmon calories and how many carbs in Japanese Salted Salmon. Learn all the nutrition facts about what you eat at GymAmerica.
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filed under Main Dishes

Main Dishes
 
Serving size: 125 grams
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 242 (12% DV)
Fat: 15g (23% DV)
Carbohydrates: 0g (0% DV)
Protein: 26g (53% DV)
Description: Taken directly from Namiko Chen's website link www.justonecookbook.com/how-to-cook-salted-salmon/ -- I tried this a couple of weeks ago and was impressed by how delicious and simple it was. Keep in mind to add two days to the prep time-- the salmon needs to sit in the fridge for that time to prepare properly.
Tags: salmon, simple, Japanese, sake
Ingredients:  Makes 4 servings (500 grams)
1  lb.
 
1  tablespoon
 
5  tablespoons
 

Tip: Click on the ingredient links to learn the nutritional information for all the Japanese Salted Salmon ingredients. The serving size for any ingredient in Japanese Salted Salmon may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.
Directions:  
1
Rinse and pat dry the salmon; slice it diagonally if it hasn't already been sliced in that way.
2
Lay the slices in a shallow plate and pour the tablespoon of sake across them, turning them to make certain all surfaces have been covered. Allow to rest for 10 minutes.
3
Pat the fillets with paper towel and apply the salt, making sure you get the majority of it on the skin but also making sure the flesh gets generously salted. Turn the fillets so as to cover all surfaces.
4
Put a layer of a paper towel down in a sealable container; lay the fillets inside and cover with another paper towel; seal the container airtight.
5
Refrigerate for two days.
6
Preheat oven to 400F. Remove salmon from container and pat dry; lay filets out on parchment with the skin side up so that it will become nice and crispy, and bake for 20 to 25 minutes.
NOTE: Fish that you've prepared but do not wish to cook yet can be securely ziplocked and frozen for later cooking. An explanation for the sake: Aside from the delicate flavor, one thing the sake does is negate any surface oiliness from the salmon; what you get is delicious, firm fish without any of the oil that often pools on the outside of baked salmon.
Are you interested in seeing additional foods like Japanese Salted Salmon? Then click here. GymAmerica has detailed nutrition facts information for over 40,000 foods and recipes.

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