How to Make Award-winning Grilled Salmon & Watercress Mazegohan

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The ingredients needed to make Grilled Salmon & Watercress Mazegohan:

1. Take 2 cups Japanese Short Grain Rice *180ml cup
2. Prepare 2 tablespoons Sake (Rice Wine)
3. Prepare 1/4 teaspoon Salt
4. Get 400 ml Dashi Stock *about
5. Make ready 200-300 g Salmon Fillets *OR 2 slices, bones removed
6. Prepare 1/2-1 teaspoon Salt
7. Prepare 1 bunch Watercress *140 to 150g
8. Get Toasted Sesame Seeds or Nori for topping *optional

Get the recipe from Cooking Classy. Here's an easy way to grill salmon without the fish sticking to the grates. Salmon shines in the summer—whether it's charred on the grill, smoked and draped over salads, or shaped into burger patties and stuffed between bread. Grilled salmon is healthy and easy to prepare on a sizzling hot barbecue.

Steps to make Grilled Salmon & Watercress Mazegohan:

1. Sprinkle a generous amount of Salt over the salmon’s flesh side. I used 1 teaspoon Salt for 280g Salmon. Cover and rest in the fridge over night. Grill or pan-fry until cooked through. Crispy skin can be added to the dish if you like it, or just remove it.
2. Wash Rice by stirring it thoroughly in water with your hand and drain the water. Repeat this a few more times until water flows through clear.
3. Drain the rice and put it into the rice cooker’s inner pot. Add the Dashi Stock, 1/4 teaspoon Salt and Sake. Add more Water if needed to make the liquid up to the 2-cups-marking.
4. Press ‘COOK’ button to start cooking. When the rice is cooked, let it steamed for 10 minutes.
5. Wash Watercress, pick sprigs and thin stems, cut coarsely. Save thick stems for other dishes.
6. Add grilled Salmon and Watercress to the rice, mix gently to combine.
7. Sprinkle some Toasted Sesame Seeds or Nori on top, drizzle small amount of Soy Sauce and enjoy.

Salmon shines in the summer—whether it's charred on the grill, smoked and draped over salads, or shaped into burger patties and stuffed between bread. Grilled salmon is healthy and easy to prepare on a sizzling hot barbecue. Learn the essential tips for nailing beautiful char marks and achieving a tender, flaky texture. Salmon is one of the tastiest fish on the planet—even grouchy old grizzly bears know this! When the salmon is done, the flesh will flake off and you will be able to take it off the grill using a new tong to lift it and a spatula to get underneath it.

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