Crispy Skin Salmon With Chilli Salt

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1 cup (250ml) dashi+

¼ cup (60ml) mirin

¼ cup (60ml) soy sauce

2 x 200g salmon fillets, skin on and halved lengthways

vegetable oil, for brushing

sea salt flakes

150 g edamame beans++, blanched

1 tablespoon sea salt flakes

1 teaspoon dried chilli flakes

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