Crispy Skinned Salmon with Maitake Dashi

1. 1

   In a large pot, add water and kombu.

2. 2

   Bring to a boil and remove from heat.

3. 3

   Discard the kombu and add the bonito flakes to the hot water.

4. 4

   Let flakes steep for 5 to 8 minutes.

5. 5

   Strain to remove solids.

6. 6

   Add maitakes to dashi, and check for seasoning.

7. 7

   On a small plate, season the fillets, skin side only, with fleur de sel and pepper.

8. 8

   Heat a skillet to very high and crisp up the skin side only.

9. 9

   The top of the salmon should still be raw.

* Per serving · 4 servings · Values may vary.

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