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Crispy Skinned Salmon with Maitake Dashi

Recipe courtesy of Ming Tsai

Show: East Meets West with Ming Tsai

Episode: Cooking with Iron Chef Masuhara Morimoto

Crispy Skinned Salmon with Maitake Dashi

Name: Crispy Skinned Salmon with Maitake Dashi
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: Yield: 4 servings
Cuisine: asian
Ingredients: 2 quarts water; 1 (12-inch) piece kombu; 1/2 cup bonito flakes; 3 cups maitakes, coarsely chopped; 4 pieces salmon fillet, center cut, skin on (scaled), 5 to 6 ounces each; Fleur de sel and black pepper; 1 package daikon sprouts

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Total: 30 min

Prep: 20 min
Cook: 10 min

Yield: Yield: 4 servings

Total: 30 min

Prep: 20 min
Cook: 10 min

Yield: Yield: 4 servings

Ingredients

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2 quarts water

1 (12-inch) piece kombu

1/2 cup bonito flakes

3 cups maitakes, coarsely chopped

4 pieces salmon fillet, center cut, skin on (scaled), 5 to 6 ounces each

Fleur de sel and black pepper

1 package daikon sprouts

Directions

In a large pot, add water and kombu. Bring to a boil and remove from heat. Discard the kombu and add the bonito flakes to the hot water. Let flakes steep for 5 to 8 minutes. Strain to remove solids.
Add maitakes to dashi, and check for seasoning. On a small plate, season the fillets, skin side only, with fleur de sel and pepper. Heat a skillet to very high and crisp up the skin side only. The top of the salmon should still be raw.

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Show: East Meets West with Ming Tsai

Episode: Cooking with Iron Chef Masuhara Morimoto

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