Kombu-Cured Salmon With Fresh Yuzu Kosho Recipe

Name: Kombu-Cured Salmon With Fresh Yuzu Kosho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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 jalapeno, 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)

Servings: persons

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 jalapeno, 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)

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.", "Whisk mirin, miso, and soy sauce in a small bowl until smooth. Set glaze aside.", "Toss jalapeno 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 puree forms. Transfer to a small bowl. Mix in yuzu zest and juice; season yuzu kosho with salt. Set aside.", "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.", "Top salmon with reserved yuzu kosho and serve with yuzu wedges for squeezing over."]

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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), and more.

Yes, Kombu-Cured Salmon With Fresh Yuzu Kosho falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kombu-Cured Salmon With Fresh Yuzu Kosho

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