• Take 2-3 salmon fillets and pat them dry with kitchen paper. Sprinkle salt (1-2% of the salmon’s weight) from a height on both sides then leave to rest at room temperature for about 20 minutes.
  

Garlic Rice

• Place 300 g cooked Japanese short-grain rice in a bowl next to the stove. Heat up a pan over low heat and add 1 tsp olive oil and 1 tsp unsalted butter. Once the butter has melted, add 2 cloves garlic and fry until golden (be careful not to let it burn).
  
• Add the rice and pour 1 tbsp sake over it. Use a spatula to break up the rice and mix thoroughly to coat each grain with garlic-infused oil and butter.
  
• Increase the heat to medium and add 1 tsp dried parsley, ¼ tsp salt and ground black pepper. Mix until evenly distributed and continue to cook the rice grains have separated and have a slightly crispy texture in places.
  
• Pour 1 tsp Japanese soy sauce (koikuchi shoyu) down the side of the pan and mix thoroughly. Turn off the heat and let the rice stand in the pan until serving.
  

Vegetables & Salmon

• About 5 minutes before the salmon has finished resting, heat a pan over medium and add ½ tbsp olive oil. Add 4 stalks asparagus and sprinkle with a pinch of salt and pepper, fry for 4-8 minutes (depending on thickness) then add 150 g mushroom of your choice and fry for another 1-2 minutes.
  
• Once cooked, transfer the vegetables to a warm plate and turn off the stove, saving the pan to reuse later.
  
• Once the salmon has been resting for 20 minutes, pat the surface dry once more and coat it with a thin, even layer of all-purpose flour all over.
  
• Reheat your pan over medium-high and add 1 tbsp olive oil. Place the salmon with the skin side facing down and press them gently to make sure the skin is in direct contact with the pan. Fry for 3-4 minutes (depending on thickness) or until the skin is crispy and golden.
  
• Transfer the salmon to a plate and set it aside. It should not be fully cooked yet.
  
• Wipe the pan with kitchen paper to remove accumulated juices, then set the heat to low and add 1 tbsp butter(add more depending on the size of fillets and pan)
  
• Once melted, place the salmon back in the pan, again with the skin side facing down. Tilt the pan and scoop the hot butter onto a spoon, then pour it over the top the the salmon. Baste continuously until the flesh turns opaque (approx 1-2 minutes). Once done, transfer the salmon to a wire rack to drain excess butter.
  

Sauce

• Return the pan to the stove and add ½ tbsp Japanese soy sauce (koikuchi shoyu),1 tsp butter,1 tsp mirin, and ¼ tsp sugar. Cook the mixture over a low heat for 30 seconds while whisking, then remove it from the heat.
  
• Reheat the garlic rice if necessary, then make a bed of rice on each serving plate. Place the salmon over the top with the skin side facing up, then arrange the asparagus and mushrooms on the side. Garnish with lemon and ground black pepper, then drizzle with the sauce left over in the pan. Enjoy!