Ingredients
16 oz
wild sockeye salmon
1 tbsp
sea salt
2 cup(s)
Japanese sake, see notes
1 tbsp
virgin olive oil
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Directions 7 steps | 25 Minutes
Step 1
Cut the salmon in half, producing two filets.
Step 2
Sprinkle the sea salt on both the skin and flesh sides of the salmon.
Step 3
In a bowl, add the sake and the salmon. Transfer the bowl into the refrigerator. Marinate the salmon for 15 minutes.
Step 4
Preheat the oven to broil. Take the salmon out of the refrigerator and drain the sake. Pat the salmon dry with a cheesecloth or a paper towel.
Step 5
On a broiler-safe baking pan, spread the olive oil evenly. Place the salmon on the baking pan with the skin side facing up.
Step 6
Broil for 5 minutes and flip the salmon over to broil for another 5 minutes.
Step 7
Remove from the broiler and enjoy!
Notes:
The sake could be substituted for white wine.
Nutrition Per Serving
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CALORIES
669
FAT
17 g
PROTEIN
52.3 g
CARBS
11.6 g
FOOD FOR THOUGHT?
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