Japanese-Style Salted Salmon (Shiozake) is a delicious and flavorful dish that is widely enjoyed in Japan.

To start, we're going to inflate the modeling balloon but not all the way! We're going to leave... about... a hand's width, which will not be inflated... roughly like this. We're going to start by making... one sausage bubble... about three fingers wide. Followed by another sausage bubble, a bit smaller this time, about two fingers. Then another sausage bubble, exactly... the third sausage bubble will have to be exactly... the same size as the second bubble. And the fourth one... will be the same size as the first one. The fish is marinated in Chinese cooking wine, light soy sauce, salt, and sugar, then coated with cornstarch before it is pan-fried. Make sure the skin is very dry, pat the skin with kitchen paper to remove all moisture before cooking, as water prevents caramelisation.For the tail, we're going to fold it all together. The little bubbles... I mean, the crease between the small bubbles joins up with the crease between the big bubbles, and then you can twist them together, like this! There! If you want to add a crunchy texture to the salmon,you can pan-fry it with some sliced almonds or cashews before you glaze it. The addition of garlic, ginger, oregano, and cumin seeds gives it an interesting and complex flavor profile. Not only is it delicious, but it is also gluten-free and dairy-free. What I Like About This Recipe:

For a light meal, I like to serve grilled swordfish with a bright and substantial salad like Greek salad, bean salad, or Mediterranean potato salad. The ingredients have a great balance of sweet, salty, and tangy flavors that complement each other. I'm using a gas grill for this recipe but you can use a charcoal grill or even an indoor griddle. Whichever method you choose to cook your swordfish, the key is not to overcook it. With just a few ingredients and a few hours of waiting, you can recreate the authentic flavors of Japanese-Style Salted Salmon in your own kitchen. What I Like About This Recipe: If I am going to the trouble of making a pie – and yes, it is a lot of trouble, with all the washing up it produces – then I am going for broke, which means a touch of luxury. Even a handful of prawns will turn an everyday dish into something rather special. But better somehow is a handful of mussels. They are cheap, juicy and add bags of savour, and they won't leave you sitting on the naughty step.

Skin & Coat Condition

Sides like couscous, skordalia, or Greek green beans will also go well with swordfish. And a little drizzle of Tahini sauce never hurts! Try different sauces:You can experiment with different types of sauces, such as an Asian-style teriyaki sauce or a creamy white sauce. This wonderful fish will hold up to the grill where other delicate fish might fall apart. And because of it's texture and mild taste, it's perfect with the addition of flavorful marinades or sauces.