Salted Salmon (Shiozake)

Salmon Bento Box Meal Prep

Shiozake Salmon Bowl

Shiozake, or Japanese salted salmon, is a classic dish often found in bento boxes. This simple recipe combines the rich flavor of salted salmon with a refreshing wakame seaweed salad, offering a perfect balance of flavors and textures. This meal is great for meal prep and can be frozen for future use. 

Notes:

• Salmon Filets: Use thin, Japanese-style filets, or slice Sockeye salmon into thin cuts for more even salt penetration.

• Salting: If the salmon turns out too salty, rinse the filet with sake or mirin.

• Storing the Salmon: Frozen salmon filets can last up to one month. Be sure to label and date them for easy tracking.

• Wakame Salad: Feel free to add sesame seeds, thinly sliced cucumbers, or shredded carrots to the wakame salad for extra crunch and flavor.

  

  

  Shiozake Salmon & Wakame Salad

  

Salted Salmon (Shiozake) Recipe

Ingredients:

• 1 lb skin-on Japanese-style salmon filets (or Sockeye salmon, sliced)

• 1 Tbsp sake

• 2 Tbsp salt

Directions:

1. Clean the Salmon: Rinse the salmon filets under cold water and pat dry with paper towels.

2. Prepare the Salmon: Pour the sake over the fillets, ensuring both sides are coated. This helps remove any fishy odors.

3. Salt the Salmon: Coat the filets with salt evenly on both sides. Place the fillets in a shallow dish or tray.

4. Curing: Line the bottom of an airtight container with a paper towel to absorb moisture drawn out by the salt. Place the salmon in the container, cover, and refrigerate for 2 days.

5. Dry the Salmon: After curing, pat the filets gently with a paper towel to remove excess moisture.

6. Freeze for Later (Optional): If you'd like to save the salmon for future use, wrap each fillet in plastic wrap and freeze for up to one month.

7. Defrost the Salmon: To defrost, place frozen filets in the fridge overnight.

8. Cooking the Salmon: Preheat the oven to broil on high for 5 minutes. Line a baking sheet with foil and grease it with oil. Place the salmon on the foil, skin side up, for crispy skin. Broil for 8-10 minutes, or until the salmon is well-done and flaky. (Cooking time may vary based on the thickness of the filets.)

9. Serve: Serve the salted salmon over rice with wakame salad and your favorite side dishes.

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Wakame Salad

Ingredients:

• 1 oz dried wakame seaweed

• 4 Tbsp rice vinegar

• 4 Tbsp soy sauce

• 2 Tbsp sesame oil

• 2 tsp sugar

Directions:

1. Soak the Wakame: Soak the dried wakame seaweed in warm water for about 5 minutes. Drain, rinse, and squeeze out the excess water.

2. Prepare the Dressing: In a bowl, stir together rice vinegar, soy sauce, sesame oil, and sugar until the sugar is dissolved.

3. Toss the Salad: Add the rehydrated seaweed to the dressing and toss to combine. Adjust seasoning to taste.

This combination of salted salmon and wakame salad offers a delicious and balanced meal, perfect for meal prepping and enjoying traditional Japanese flavors!

Let me know if you make it!