4 pieces center cut salmon fillet, skin off (6-8 oz each)
1 cup high quality sake
3 tablespoons naturally brewed soy sauce
3 tablespoons sugar
1 tablespoon ground black pepper
2 zucchini
2 tablespoons yuzu juice
2 tablespoons grapeseed oil
Kosher salt and freshly ground black pepper to taste

Pre-heat the broiler on high and set the rack in the middle of the oven. Place cast iron pan in oven to pre-heat. In a zip-top bag, combine the salmon, sake, naturally brewed soy sauce, sugar and black pepper and marinate the salmon for at least 1 hour. Meanwhile, make zucchini spaghetti using a turning slicer (available at ming.com) or use a mandoline to make fine julienne. Toss the zucchini with yuzu and grapeseed oil and season. Pull out hot cast iron pan and add zucchini. Allow to sear for a few seconds, toss once, and place drained salmon over zucchini and broil until golden, brown and delicious, about 8 minutes. Serve family style in cast iron pan, covering the handle with a towel for serving.