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Welcome Cooking - Japan




680g salmon fillets preferrably with the skin on, 1 head of broccoli (small), 2T oil, some salt.

(1) 1/2 tsp lemon juice, 1/4 tsp salt, 1/4 tsp mirin.
1 tsp lemon juice, 1/2 tsp rice vinegar, 4T mayonnaise.


1. Rinse salmon fillet in running water for 5 minutes; Drain on kitchen paper; Scale with a fish scaler; Rinse in running water briefly; Drain on kitchen paper; Rub fingers over the salmon fillet to look for any pin bones; Remove the pin bones with a pair of tweezers; Cut into 4 equal pieces; Rub seasoning (1) over each piece; Cover with a piece of cling film; Chill in the fridge for 60 minutes.
2. Soak broccoli in water with some salt for 20 minutes; Lift the broccoli up; Cut off the stems; Separate into florets; Blanching in boiling water with some salt and some oil for 2 minutes; Lift the broccoli up; Drain.
3. Pre-heat a broiler to its maximum temperature.
4. Take the salmon pieces from the step 1 out of the fridge; Discard the cling film.
5. Add seasoning (2) to a bowl;
Mix well.
6. Grease a rimmed baking sheet; Arrange the salmon pieces on the baking sheet with the skin facing the sheet; Grill for 6 minutes; Carefully filp the salmon pieces over; Arrange the broccoli on the baking sheet next to the salmon pieces; Grill for 4 more minutes; Arrange the broccoli to a serving plate; Remove the baking sheet with the salmon pieces on from the broiler; Evenly spread the seasoning (2) on each salmon piece; Return the baking sheet together with the salmon pieces to the broiler; Grill till the sauce is browned (about 2 minutes); Arrange the salmon pieces on the serving plate; Serve hot.