4 salmon steaks
rough salt
oil
2 tb butter
2 tb rice vinegar
2 tb mirin
1 tb dark soy sauce
1 cup finely chopped spring onion
1 lemon, quartered
Salt the salmon: sprinkle salt generously on a cutting board, place fillets skin side down, sprinkle more onto the fish, wait 40 - 60 minutes. Wash carefully and pat dry.
Heat a little oil over high heat and fry salmon on both sides for a few minutes (this will make a lot of smoke). Discard oil, add butter and allow to coat the salmon, remove salmon. Add the liquids to the pan and de-glaze for a minute, add spring onion. Spoon mixture over the salmon and serve with lemon wedges.
Source: 'Japanese Cooking, a simple art'
