Crispy Skinned Salmon with Maitake Dashi

• 2 quarts water
• 1 (12-inch) piece kombu
• 1/2 cup bonito flakes
• 3 cups maitakes, coarsely chopped
• 4 pieces salmon fillet, center cut, skin on (scaled), 5 to 6 ounces each
• Fleur de sel and black pepper
• 1 package daikon sprouts

1. In a large pot, add water and kombu.
2. Bring to a boil and remove from heat.
3. Discard the kombu and add the bonito flakes to the hot water.
4. Let flakes steep for 5 to 8 minutes.
5. Strain to remove solids.
6. Add maitakes to dashi, and check for seasoning.
7. On a small plate, season the fillets, skin side only, with fleur de sel and pepper.
8. Heat a skillet to very high and crisp up the skin side only.
9. The top of the salmon should still be raw.

water, kombu, bonito flakes, salmon fillet, fleur, sprouts

Taken from www.foodnetwork.com/recipes/crispy-skinned-salmon-with-maitake-dashi-recipe.html (may not work)