Grilled Mackerel Perilla Salad

The drying step draws surface moisture out of the fish so the skin crisps sharply in the pan rather than steaming, and the brief salt also damps down the mackerel's characteristic fishiness. Four minutes skin-side down followed by two minutes on the flesh side leaves the exterior with a firm, golden crust while the interior stays moist and just cooked through. Once off the heat the fish is broken into irregular pieces and scattered over a bed of romaine, thinly sliced perilla leaves, cucumber batons, and radish sprouts. A dressing of soy sauce, yuzu marmalade, and sesame oil brings the whole dish together: the aromatic acidity of yuzu cuts cleanly through the oily richness of mackerel in a way that a plain rice vinegar dressing cannot. Cutting perilla into thin ribbons rather than tearing it distributes the herb's peppery, anise-like fragrance evenly across every forkful so no bite is without it. The contrast of warm fish against cold vegetables and crisp greens makes each serving feel alive rather than flat.