Kombu-Cured Salmon with Fresh Yuzu Kosho

Name: Kombu-Cured Salmon with Fresh Yuzu Kosho
Yield: 4 servings
Ingredients: 1 (1 1/2-pound) piece boneless salmon fillet; 4 (6x5-inch) pieces dried dashi kombu (should be flat and not wrinkled); 1/2 lemon, thinly sliced, seeds removed; 2 tablespoons mirin (sweet Japanese rice wine); 1 tablespoon mild miso (such as white or yellow); 1 teaspoon soy sauce; 1 jalapeño, seeds removed, chopped; 1 serrano chile, seeds removed, chopped; Kosher salt; Zest and juice of 1 yuzu or zest of 1/8 white grapefruit, 1/2 lemon, 1/2 lime, and 1 tablespoon mixed juice from all three; Nonstick vegetable oil spray; Yuzu or lime wedges (for serving)

By Chris Morocco

March 1, 2017

Image may contain Plant Lime Citrus Fruit Fruit Food Meal and Dish

Photo by Ted Cavanaugh

Layering salmon between sheets of kombu is an easy way to gently cure it, drawing in salt and umami-depth.

Recipe information

Yield
4 servings

Ingredients

1 (1 1/2-pound) piece boneless salmon fillet

4 (6x5-inch) pieces dried dashi kombu (should be flat and not wrinkled)

1/2 lemon, thinly sliced, seeds removed

2 tablespoons mirin (sweet Japanese rice wine)

1 tablespoon mild miso (such as white or yellow)

1 teaspoon soy sauce

1 jalapeño, seeds removed, chopped

1 serrano chile, seeds removed, chopped

Kosher salt

Zest and juice of 1 yuzu or zest of 1/8 white grapefruit, 1/2 lemon, 1/2 lime, and 1 tablespoon mixed juice from all three

Nonstick vegetable oil spray

Yuzu or lime wedges (for serving)

Preparation

Step 1
Slice salmon on a diagonal into four 1"–1 1/4"-thick fillets. Place 2 kombu sheets in a 13x9" glass baking dish or other nonreactive vessel. Lay salmon on top of kombu and top with remaining kombu so that salmon is completely covered. Lay lemon slices on top. Cover and chill at least 12 hours and up to 2 days.
Step 2
Whisk mirin, miso, and soy sauce in a small bowl until smooth. Set glaze aside.
Step 3
Toss jalapeño and serrano chile with a large pinch of salt on a cutting board and mash with the side of a chef’s knife until a coarse purée forms. Transfer to a small bowl. Mix in yuzu zest and juice; season yuzu kosho with salt. Set aside.
Step 4
Heat broiler. Lightly coat a broilerproof baking sheet with nonstick spray. Uncover salmon and transfer to baking sheet; discard kombu and lemon. Spread reserved glaze evenly over top of salmon and broil until flesh is very dark around the edges and opaque throughout, about 4 minutes.
Step 5
Top salmon with reserved yuzu kosho and serve with yuzu wedges for squeezing over.

TagsJapanese East Asian Asian Kombu Seaweed Salmon Fish Seafood Yuzu Citrus Fruit Miso Main Dinner Nut Free Dairy Free Broil Bon Appétit

Recipe notes

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Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Recipe notes

See Related Recipes and Cooking Tips

49 Summery Salmon Recipes

73 Savory Cooking Projects for People Who Just Can't Make Another Loaf of Bread

43 Flavor-Packed Ways to Use Miso Paste