Home cooking: Salt-grilled salmon with bamboo charcoal

Photos by Claire Zheng

With winter here, so is the cold and flu season. This year, rather than medicines, opt to use immune-boosting foods, cooked in the comfort of your home, to break the sickness cycle. Salmon is one of the best sources of healthy omega-3 essential fatty acids, which are vital for good health and are needed for a strong-functioning immune system. It’s also chock-full of zinc and vitamin D, making it perfect for a wintry night.

If you are looking to add new skills to your repertoire, why not try making the salmon in shioyaki style? Japanese for ‘salt grilled,’ shioyaki is an ancient technique that encases a nice piece of fish, whole or cut, in a salt shell. By doing this, the fish is cooked evenly and doesn’t dry out, resulting in moist flesh with clean and pure flavors.

The fish can also be tinged with bamboo charcoal powder, known in Asian circles as ‘black diamond.’ Said to detox the body, help retain youthful looks and prevent gray hair and balding, the addition of this ingredient adds a few more health benefits to an already healthful recipe.

Ingredients
(makes one serving):

200g salmon             

400g salt               

3g bamboo charcoal powder        

1 egg white            

10ml olive oil           

2g black pepper powder

Preparation:

1) Put the salmon in a large bowl. Add black pepper and olive oil to marinate. Keep aside.

2) In another bowl, add bamboo charcoal powder, salt and egg white. Mix thoroughly.

3) Add the salmon and let it immerse in the mixture.

4) Wrap the salmon in an absorbing sheet.

5) In a hot, preheated oven (160 degrees Celsius), bake for about 25 minutes.

6) Remove and serve with French bread and other desired sides.

// This delicious recipe is courtesy of Chef W.S. Bong, Executive Chef at DoubleTree by Hilton Guangzhou. For listing click here.