Name: Morimotos Tokishirazu – Chum Salmon Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 kg Chum Salmon fillet; 2 tbs Sea salt; 100 ml Sake; 50 ml Soy sauce; 30 ml Mirin; 1 tbs Fresh ginger, grated; 2 to taste Scallions, chopped

Gray Whale Gin, Pineapple-Miso-Nori Syrup, Dry Orange Curaçao, Splash Lemon, Saline

VESPER? I'VE HEARD OF HER

Spanish olive oil dip served with warm baguette

SPANISH OIL DIP

Rinse the Chum Salmon fillet under cold water and pat it dry with paper towels.

Preparation of Salmon

In a bowl, mix the sea salt, sake, soy sauce, mirin, and grated ginger. Place the salmon in a shallow dish and pour the marinade over it. Let it marinate in the refrigerator for at least 30 minutes.

Marinating the Salmon

Preheat a grill or oven to medium-high heat. Remove the salmon from the marinade and place it on the grill or in the oven. Cook for about 5-7 minutes per side, or until the salmon is cooked through and flakes easily with a fork.

Cooking the Salmon

Once cooked, remove the salmon from the heat and let it rest for a few minutes. Garnish with chopped scallions before serving.

Garnishing

Chum Salmon fillet

Sea salt

Sake

Soy sauce

Mirin

Fresh ginger, grated

Scallions, chopped