Ingredients ( 4 people ):
- 4 salmon steaks (or other, it’s almost a conservation, up to you for the amount)
- Big sea salt
- A container with an airtight lid
Rinse and dry pavement.
Cover the bottom of the recipent with coarse salt and place over the salmon steaks. Cover them completely with coarse salt.
Close the container and let marinate in the refrigerator 2 or 3 days, throwing the water have made the pavement. The longer the time of maceration, the longer the salmon is salty.
Remove the stones of the container. Rinse and dry well. Your shio-Jake is ready. It will keep 4-5 days in the refrigerator.
When desired, place your salmon on a baking sheet covered with foil and go under the broiler. You can also cook in a pan with a little oil. In both cases, insist on cooking the skin side.
Serve immediately with a bowl of plain rice. Or crumble the meat fillings of onigiri, or accompany the recipe for snapper with creamy sesame previously posted, or to accompany a sauce with noodles, with vegetables, in short as many variations as you want …