Shiitake Salmon With Crispy Skin From Marc Matsumoto
Description
This trick will make any salmon better: grilled, roasted, pan-seared, broiled. In fact, it will make just about anything you want to eat better: meatballs, pasta sauces, popcorn—even ice cream—all with the same Microplane you use to grate cheese and lemon zest, and the umami-packed dried mushrooms that will keep almost-forever in your pantry. No pre-soaking the mushrooms, no pulling out (or cleaning) the spice grinder, just grating as casually as you’d sprinkle salt. Here, we’re using Marc’s trick on Sally Schneider’s Genius Slow-Roasted Salmon| New Window, with an extra tip for crisping the salmon skin from Food52 community member Lune, but feel free to use it far and wide.
Ingredients
- 1 1/2 pounds thick salmon fillet, or other fish like striped bass or cod (1 large fillet or four 6-ounce fillets)
- 1 teaspoon extra-virgin olive oil
- 2 pinches kosher salt
- freshly ground black pepper, to taste
- 1 to 2 large dried shiitake mushrooms
Directions
- 1 1/2 pounds thick salmon fillet, or other fish like striped bass or cod (1 large fillet or four 6-ounce fillets)
- 1 teaspoon extra-virgin olive oil
- 2 pinches kosher salt
- Freshly ground black pepper, to taste
- 1 to 2 large dried shiitake mushrooms
