Crispy Salmon in a Fragrant Dashi Broth
Made a broth out of dashi, shoyu, scallions, ginger, kaffir lime leaf, sliced jalapeno, garlic, and a few drops of toasted sesame oil. Cut a skin-on salmon fillet into serving sizes, seasoned with salt, dusted the skin side with “Wondra” flour and pan-fried in grapeseed oil.
Served the salmon skin side up (to keep the awesome crust from getting soggy) on top of the broth and garnished with some julienned scallions and ginger.
Inspired by chef Eric Ripert’s Crispy Black Bass that I saw on “Best Thing I Ever Ate.”