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

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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 notes

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