Japanese · PANTRYHOP RECIPE
Shiozake Breakfast Set (Salt-Grilled Salmon with Rice)
25 minutes · 2 servings · omnivore
A common Japanese breakfast plate, simplified for a home oven.
Ingredients
Check you have the quantities below.
- 2 (about 6 oz / 170 g each) salmon fillets
- 1/2 tsp salt
- 2 cups cooked Japanese short-grain rice
- 2 cups miso soup, warmed
- 1 cup cucumber slices
- 2 lemon wedges
Let’s make it
- Heat the oven to 425 F / 220 C and line a tray with foil.
- Season the salmon with the salt and place on the tray. Bake 10-12 minutes, until the fish reaches 145 F / 63 C and flakes easily.
- Warm the rice and miso soup while the salmon cooks.
- Serve the salmon with rice, soup, cucumber, and lemon wedges.
Flake the salmon into small pieces and check carefully for bones before serving to children.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
Build a meal from your ingredients →