Salmon with Basic Japanese Broth-Like Sauce

This dish is inspired by a classic recipe in Shizuo Tsuji’s excellent book, Japanese Cooking: A Simple Art. Mr. Tsuji uses steamed sea bream, but any firm-fleshed fish works well. Scallops are also excellent. Alternative cooking methods can also be employed—the seafood can be sautéed (the crispy skin provides textural contrast), po