Kombu-Cured Salmon with Fresh Yuzu Kosho Recipe

Name: Kombu-Cured Salmon with Fresh Yuzu Kosho Recipe
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)

www.epicurious.com

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

Keywords

japanese
kombu
salmon
yuzu
miso
main
dinner
nut free
dairy free
broil
bon appétit

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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)