Lacquerfish

The Goods*:

2 1/3 lb frozen, boneless salmon fillets

Brine

2 kg (2 liters) water

100 grams kosher salt

1 lemon

1 sprig rosemary

6 cloves garlic

1 handful fresh parsley

1 tbsp dijon mustard

1 tsp peppercorns

Lacquer

1 cup sake

1 tbsp honey

1 tbsp dijon mustard

2 tsp lemon juice

1 tsp soy sauce

1/2 tsp sesame oil

1/2 tsp sugar

Prepare the brine by adding the water, warm from the tap, to a large container. Add the salt. Strip the rosemary leaves from the sprig. Zest the lemon. Place half of the zest in the brine; set aside the remaining zest. Slice the lemon and add the slices to the brine. Add the remaining ingredients to the brine and mix thoroughly. Place the frozen salmon fillets in the brine and use a small plate to keep them submerged. Brine for four to five hours.

Remove the salmon from the brine and rinse under cold water. Pat dry with a paper towel and set aside. Set the oven's broiler on high. Line a sheet pan with aluminum foil. Add a few spritzes of oil to the foil to keep the fish from sticking.

Prepare the lacquer by adding the sake to a non-stick skillet on medium high heat. Add the remaining lacquer ingredients and the remaining lemon zest to the skillet. Cook until the consistency of the liquid resembles a syrup.

Place the salmon fillets on the foil-lined sheet pan. Drizzle the lacquer evenly over each fillet. Broil on high for six minutes. Remove from the oven and serve immediately.

Fish brine!

*I've had food-related lacquer on my mind since I saw Soy Lacquered Pork Belly on the menu at Ken Oringer's Clio. As it turns out, Ming Tsai, of all people, has Chef Oringer's recipe on his own personal (Tsai's) website. This is an adaptation of that recipe along with a few random others.