Secret recipes handed down by ninjas.

Best summer fish dish ever, besides my Garlic Lime Shrimp Skewers. (Recipe pending?) Anyhow, This is good in summer or winter, cause you can BBQ or just broil in the oven. This recipe is super simple, it just takes a little TLC.

Things you need:
Salmon steak, skin on, scaled, deboned.
Coarse Kosher Salt

Cooked Rice
Sliced Lemons
Thinly sliced Green Onions

If indoors:
An Oven
Tin Foil
Cookie Sheet
Pam/ Some sort of non-stick stuff.

If outdoors:
A BBQ
Non stick stuff!

Work your cooking ninja-fu:
1. Make some rice, chop some onions and lemon. Green onions should be cut supermegathin, and lemons should just be wedged. You’re just squeezing them on top of the salmon.
2. Set oven to BROIL with rack RIGHT below the broiling lights. This is important! If you’re grilling outside, just grease up the grill, so the fish won’t stick. You can throw some tinfoil down if you’re really worried. Spray that if needed!
3. Put the tinfoil on the cookie sheet, spray with some non stick stuff of some sort. I prefer an olive oil mister myself.
4. We’re placing the salmon in, skin side up. Rub large amounts of kosher salt on the skin. Don’t be shy! If cooking on the BBQ, just salt up both sides, but put much less on the meat side of the fish. There’s a purpose behind this. The salt will permeate down through the skin into the salmon itself, taking some of those delicious morsels of fat with it. When cooking on a BBQ, this doesn’t work so well. I’ll cook with the meat side down, but not for very long, just enough to melt the salt a bit on top of the skin, and to put some awesome sear marks on the meat.
5. Stick in the oven, right under the broiler. Set a clock for about 9 minutes, and in the last minute or two, continuously check the salmon. You want a nice golden brown on the skin where the salt cooked, and you want it BARELY undercooked in the middle of the salmon. This is okay. It’s good Same rules apply for the BBQ. Make sure it’s just a little undercooked in the middle.
6. Serve with Rice, fresh squeezed lemons and green onions. It’s divine that way.
7. Thank the Japanese for their hard work, and obvious superiority at all things fishlike.