Kombu-Cured Salmon with Fresh Yuzu Kosho Recipe | Epicurious

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)