Shiozake no oroshiae / grilled salted salmon with grated daikon radish

A pleasantly light salmon dish, simple enough to be included in Tom's top repertoire.

<Ingredients>

Small handful grilled shiozake salted salmon
10 cm daikon radish
Several kabu turnip leaves

<Directions>
1.

Blanch kabu leaves, cool on flat tray or under running water, and squeeze out excess water.

Cut into 5mm wide pieces.

2.

Grate daikon radish with onioroshi.

Daikon does not need to be skinned if very fresh.

(Use regular grater for a finer texture or if onioroshi is not available.)

(In the photo, daikon is grated with onioroshi (80%) and regular grater (20%)).

3.

Put salmon in daikon, break into smaller pieces (not too small) while gently mixing.
Remove any bones.

Squeeze kabu leaves again, add to daikon and salmon, and gently mix.

<Notes>

• Salted salmon: Sprinkle salt (1 tsp per medium-size fillet) on fresh salmon and refrigerate or freeze until grilling. After refrigerating for a day or two, grill in oven (450 F for 10-15 minutes).
• For this dish, salt from salmon should be enough. As an option when saltiness is not sufficient, put a few drops of usukuchi soy sauce and lemon juice before serving.
• Onioroshi grates daikon into chunky pieces while producing less liquid compared to regular grater.
• For greens, any leafy vegetable or peas and beans would work fine.
• Lean salmon is recommended. If using fatty salmon like king salmon, grill well (almost to brown overall) to eliminate extra fat.