“Chan-Chan-Yaki” Grilled Salmon with Miso-paste

It is a specialty cuisine of fisherman in Hokkaido.

Today I could get a large fillet of 秋鮭, literally “autumn salmon”, which is pronounced as “Aki-Sake”, “Aki-Shake”  and also “Aki-Jake”.
(In Japan, fish is often sold in fillets for one person, so it’s not easy to get a large size for a few persons.)

Aki-Sake, autumn salmon
Aki-Sake, autumn salmon
The red color of raw Aki-Sake is so beautiful.

However, salmon is a white fish originally.    Why red?

Aki-Sake, autumn salmon "astaxanthin"
Aki-Sake, autumn salmon "astaxanthin"
Aki-Sake, autumn salmon "astaxanthin"
It is derived from a red natural pigment called “astaxanthin” that stores in the salmon body.
Salmon grow to eat plankton such as krill.  Krill have astaxanthin, therefore salmon becomes red.

Cooking of "Chan-Chan-Yaki" Grilled Salmon with Miso-paste
Spread miso paste on salmon, which is made of miso, sake, mirin (or sugar), and cover with cabbage, Enoki mushroom, Shimeji mushroom, onion.
Put miso paste and butter, then broil in oven under grill.  (It will be a lid on the way with aluminum foil.)
"Chan-Chan-Yaki" Grilled Salmon with Miso-paste
"Chan-Chan-Yaki" Grilled Salmon with Miso-paste

・Aki-Sake / Aki-Shake / Aki-Jake
is a chum salmon (Oncorhynchus keta) .  秋鮭(あきさけ/あきしゃけ/あきじゃけ) literally “autumn salmon”
・Chan-Chan-Yaki
is a specialty cuisine of fisherman in Hokkaido.  Grilled salmon in large pan with miso paste, cabbage, onion and some more vegetables.  チャンチャン焼き(ちゃんちゃんやき)