Name: Crispy Skinned Salmon with Maitake Dashi
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: Yield: 4 servings
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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Recipe courtesy of Ming Tsai

Show: East Meets West with Ming Tsai

Episode: Cooking with Iron Chef Masuhara Morimoto

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Total:: 30 min
Prep:: 20 min
Cook:: 10 min

Yield:: Yield: 4 servings

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

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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