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1. Salmon, 1 Piece
2. Salt, 1 Teaspoon
3. Sugar, 1/2 Teaspoon
4. Garlic Powder, 1/2 Teaspoon
5. Shallots, 200g
6. Garlic (Minced), 80g
7. Black Pepper, (As needed)
8. Bay Leaf, 1 Piece
9. Shio Dashi Liquid, 80g
10. Butter, 100g
11. Rice, 1 Cup
12. Water, 1 Cup

*Optional Ingredients* (for garnish)
1. Sesame seeds
2. Sansho pepper

*Directions*
1. Firstly, cut the scallions and shallots.
2. Season salmon with salt, sugar, and garlic powder. Leave it for 15 minutes.
3. In a pot on medium heat, add half of the butter.
4. Sear the salmon skin side down for 2-3 min on medium heat.
5. Flip the salmon and sear for 1 min then take out the salmon.
6. On medium-low heat Add the shallots in and sweat them until they become fragrant about 2-3 min.
7. Add garlic and sweat them till fragrant followed by the black pepper rice and bay leaf.
8. Add the remaining butter, and mix well.
9. Add water and shio dashi liquid and bring up to boil.
10. Turn down to a low simmer and cover the pot for 15 min.
11. Add the salmon back and cover to let it steam for another 5 minutes.
12. Open the cover and garnish with spring onions, sesame seeds, and sansho pepper as preferred..

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