Salt-cured salmon (Shio-jake) from Donabe: Traditional and Modern Japanese Clay Pot Cooking (page 116) by Naoko Takei Moore and Kyle Connaughton
- salmon fillets
- sea salt
-
EYB Comments
Salmon cures 24 to 48 hours.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.