Good morning and happy Cinco de Mayo!! I am sure you will be flooded by Mexican-themed recipes from other bloggers, so I’m hoping this Asian-style sake simmered salmon will be a nice change of pace. This salmon recipe is absolutely mouth watering. I have never cooked with bonito flakes before, so this was a learning experience for me, although bonito flake “cooking” is pretty easy. I was inspired by the smoked bonito flake garnish they do over at Uchi that adds a magical quality to the escolar. You could whip out your smoking gun and smoke the bonito, but I guess most of us (including me) don’t have access to a smoking gun. But used to intensify a sauce, or just sprinkled over fish for garnish will do just fine. I found that just sprinkling it over the fish adds an element of surprise and whimsy that will impress your dinner guests. I also recently discovered that leaving the skin on salmon and serving it nice and crispy is a huge plus when cooking salmon. The crispy skin makes for a much tastier fish. I will explain how to keep the skin nice and crispy and keep it from getting soggy as well. Finally, the sake sauce in this dish is light, citrus-y and will braise the fish to a supple, juicy consistency you will love. You will definitely want to make this dish again and again!
Culinary Jam 