Japanese Style Skincare Breakfast Set

Start by slicing the salmon filet (6 oz) on a diagonal into 1 inch wide pieces

Sprinkle the sake (3 Tbsp) on each filet and let it sit for 10 mins

Pat the salmon (6 oz) dry, salt on all sides with a pinch of salt until all the salt (1 ½ tsp) is used, then place in an air tight container wrapped in paper towel

Place in the fridge to salt for 2 days

On the day of, set your oven to broil, spray the baking sheet with oil, then broil the salmon (6 oz) skin side up for 10 mins (no need to flip).

While the salmon is cooking, make your miso soup (1 cup)

Slice up the cucumber (2) and place the Kinzanji miso (1 Tbsp) on top, and arrange the kimchi (½ cup) on a plate

Prepare the rice (2 servings) right as the salmon is finishing up. Serve the broiled salmon with the soup, cucumbers with kinzanji miso, kimchi, and warm rice!