Low-Sodium Salmon Nimono with Daikon–Cucumber Salad

A clean and elegant Japanese-inspired dish that uses simmering techniques and aromatics to develop deep flavor—without relying on sodium. This recipe pairs gently poached salmon with a simple daikon-cucumber-tomato salad dressed in wasabi vinaigrette, offering a satisfying and beautifully balanced plate.

Servings: 1

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients

Main

• 1 salmon fillet (~4–6 oz), skin-on

• 1-inch slice daikon (for simmering)

• 1 clove garlic, lightly crushed

• 1-inch knob fresh ginger, sliced

• 1/2 stalk green onion, cut in half

• Optional: salmon skin, crisped separately

• Freshly ground black pepper (to taste)

Nimono Sauce (Low-Sodium Simmering Broth)

Step 1 – Base Mixture

• 1 Tbsp low-sodium soy sauce

• 1 Tbsp allulose

• 10x volume in homemade dashi)

Step 2 – Simmering Blend (for use)

• 2 Tbsp of the base mixture

• 3 Tbsp dashi

• 1 Tbsp water

Mini Salad

• 1/4 cup daikon and cucumber, julienned

• 1/3 cucumber, thinly sliced

• 2–3 mini tomatoes, halved

• 1 shiso leaf, finely sliced (optional)

• Wasabi vinaigrette (light drizzle, to taste)

Garnish

• Grated daikon (daikon oroshi)

• Finely sliced green onion

• Shiso chiffonade (optional)

Instructions

1. Prepare the Simmering Broth

   
   

   Combine soy sauce, allulose, and 10x dashi to make the base. Measure 2 Tbsp of this and mix with 3 Tbsp dashi and 1 Tbsp water for the final simmering liquid.

2. Simmer the Aromatics

   
   

   In a small pan, add daikon slice, garlic, ginger, and green onion. Pour in the prepared simmering liquid and bring to a low simmer.

3. Cook the Salmon

   
   

   Lightly season salmon with pepper. Place skin-side down into the pan. Cover with a lid or parchment drop-lid (otoshibuta). Simmer gently for 6–8 minutes, turning once if desired, until just cooked through.

4. Optional: Crisp the Skin

   
   

   If you removed the skin beforehand, crisp it in a separate pan until golden and crunchy.

5. Prepare the Salad

   
   

   Arrange julienned daikon, cucumber, and tomatoes in a small dish or on the side of the main plate. Drizzle with a light amount of wasabi vinaigrette. (for crispness, keep julienned daikon and cucumber in a bowl of water with ice)

6. Plate & Garnish

   
   

   Arrange the simmered daikon and aromatics on the plate. Top with salmon, grated daikon, scallions, and shiso. Add the salad on the side and crispy salmon skin if using.

   
   

Why It Works

This dish builds rich flavor using Japanese cooking techniques like nimono (simmering in broth), without depending on salt. Aromatics like ginger and garlic, along with the umami of dashi and soy, create a layered profile that complements the natural richness of the salmon. The salad provides texture and brightness, making this a light yet satisfying meal.

Low sodium Salmon nimono

Nutrition Facts

Low-Sodium Salmon Nimono with Daikon–Cucumber Salad

Approximate values per serving

• Calories: 425 kcal

• Protein: 40.6 g

• Fat: 24.8 g

• Carbohydrates: 12.6 g

  
  

  • Fiber: 1.6 g

• 
  

• Sodium: ~130 mg

Macronutrient Distribution

• Protein: ~38%

• Fat: ~52%

• Carbohydrates: ~10%

Note: This dish uses a soy-based nimono sauce that’s heavily diluted with 10x dashi and water—bringing the final sodium to around 130 mg per serving. Paired with fresh vegetables and healthy fats from salmon, it’s a clean and flavorful low-sodium option that still feels deeply satisfying.

Homemade dashi

Will be the base for most of my Japanese style dishes without the use of mirin or sake. Depending on the taste we are aiming for it'll be a combination of more sweetness less dashi, more dashi, less sweet etc.

*Note regarding the sauce.

• 1 Tbsp low-sodium soy sauce ≈ 575 mg sodium

• Mixed with 10x dashi (10x volume), forming a 1:10 dilution

• Only 2 Tbsp of this diluted mixture is used

  
  

  → That’s about 1/6 of the original soy sauce, or ~96 mg sodium

Then you add:

• 3 Tbsp dashi (low-sodium, est. ~20 mg)

• 1 Tbsp water (no sodium)

👉 Final sodium estimate per serving: ~120–150 mg