Kombu-Cured Salmon with Fresh Yuzu Kosho
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Layering salmon between sheets of kombu is an easy way to gently cure it, drawing in salt and umami-depth.
- 1 1½-pound piece boneless salmon fillet
- 4 6x5-inch pieces dried dashi kombu (should be flat and not wrinkled)
- ½ lemon, thinly sliced, seeds removed
- 2 tablespoons mirin (sweet Japanese rice wine)
- 1 tablespoon mild miso (such as white or yellow)
- 1 jalapeño, seeds removed, chopped
- 1 serrano chile, seeds removed, chopped
- Zest and juice of 1 yuzu or zest of ⅛ white grapefruit, ½ lemon, ½ lime, and 1 tablespoon mixed juice from all three
- Nonstick vegetable oil spray
- Yuzu or lime wedges (for serving)
Slice salmon on a diagonal into four 1"–1¼"-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 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.
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.