crispy skin salmon with chilli salt
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crispy skin salmon with chilli salt
  • 1 cup (250ml) dashi+
  • ¼ cup (60ml) mirin
  • ¼ cup (60ml) soy sauce
  • 2 x 200g salmon fillets, skin on and halved lengthways
  • vegetable oil, for brushing
  • sea salt flakes
  • 150g edamame beans++, blanched

chilli salt

  • 1 tablespoon sea salt flakes
  • 1 teaspoon dried chilli flakes