Cure the salmon tonight and have a Japanese-style breakfast, complete with rice and miso soup, tomorrow.
Sprinkle sake, if using, all over salmon fillets. Pat dry with paper towels. Sprinkle salt evenly all over both fillets. Press salt into the flesh and skin to ensure it adheres well.
Place salted salmon fillets in a glass container, such as a small glass baking dish, lined with paper towels. Cover container and refrigerate overnight, or up to 36 hours. Every 12 hours, replace paper towels and flip fillets over. When ready to cook, place oven rack in top position and preheat broiler. Place salmon fillets on a foil-lined rimmed baking sheet. Broil salmon until it has exuded some fat and started to brown, about 3 minutes.
Turn salmon fillets over and cook until salmon is nicely colored and fat is spitting, about 3 minutes longer . Serve immediately.The amount of salt recommended in this recipe is about 3% of the weight of the salmon fillets. You can use more or less salt to your taste, but keep in mind that the salmon isvery salty. Using sake lends some flavor benefits, but is entirely optional.
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