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Main course · Japanese

Shioyaki Salmon (Salt-Grilled Salmon) with Grated Daikon

20 min Serves 4 ~541 kcal/serving ~£8.20 (£2.05/serving) Dairy-freeKid-friendlyPescatarian

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Ingredients

  • 500 g salmon fillets
  • 150 g mooli (daikon radish)
  • 2 tbsp soy sauce
  • 1 lemon
  • 300 g sushi rice

Nutrition (per serving)

Calories
541 kcal
Protein
31.6 g
Carbohydrate
60.9 g
of which sugars
1.7 g
Fat
17.4 g
of which saturates
3.9 g
Fibre
2.9 g
Salt
1.45 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Cook the sushi rice according to the pack and keep warm.

  2. 2

    Pat the salmon dry and salt both sides generously, then leave for 10 minutes; this firms the flesh and is the whole seasoning for the dish.

  3. 3

    Heat the grill to high. Grill the salmon skin-side up for 7-8 minutes until the skin is crisp and the flesh flakes easily and is opaque all the way through.

  4. 4

    Peel and finely grate the mooli, squeezing lightly to remove excess liquid.

  5. 5

    Cut the lemon into wedges.

  6. 6

    Serve the salmon with the rice, a mound of grated mooli, the soy sauce for drizzling and lemon wedges to squeeze over.

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