Salmon Skin Oishinbo

This is a recipe that I derived from the Supreme Menu of Kaibara Yuzan in Oishinbo. It tastes incredibly awesome and is simple to make. it makes use of the two best parts of the Salmon, the Skin and the belly meat and is a good accompaniment to Sake.

Ingredients:
Four Slices of Salmon Fillet with skin
Kosher Salt
1/2 cup of Soya Sauce
1/2 cup of sake
Toothpicks

Steps:

First rinse the salmon fillets and pat them dry. Place them on a cutting board and using a very sharp thin knife carefully cut the skin off of the flesh. As you do so, make sure to leave the thin layer of dark colored flesh attached to the skin.

Set the Skins aside. Cut the belly meat out of the fillets. Reserve the rest of the fillets for another use. Slice the belly meat into pieces about 2 inches long and 1 inch wide.

Take half of the skin and belly meat pieces and sprinkle them with the sea salt. Put them on a plate and let them chill in the refrigerator for to for three hours.

Mix the soy sauce and sake together in a shallow dish large enough to hold the remaining salmon pieces in one layer. Place the salmon in the dish and make sure each piece is coated in the marinade. Put the bowls in the refrigerator to chill for 3 hours.

Prepare a hot pot on medium high heat and cook some butter. Place the salmon skins on the grill and cook them until their crispy and just starting to blacken. The skins cook swiftly and burn easily, so don't take your eyes of them. Remove the skins to a plate. Then grill the belly meat until they are just tender, about a minute on each side.

Let te fish sit until it is cool enough to handle. Then carefully rap one piece of the belly meat in one of the skins, securing it lengthwise with a toothpick. then plate the dish.

Voila, you have Salmon Skin Oishinbo a very tasty dish that brings out the true flavor of Salmon, by using the best parts as well as simple ingredients.