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

Image may contain Plant Lime Citrus Fruit Fruit Food Meal and Dish

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

See Related Recipes and Cooking Tips

49 Summery Salmon Recipes
Charred on a grill or tossed into a salad, these are our favorite way to eat salmon when the weather warms up.
73 Savory Cooking Projects for People Who Just Can't Make Another Loaf of Bread
Layered pastas, hand-rolled dumplings, your own smoked salmon: these are the kinds of projects you take on when you have a bit of extra time on your hands.
43 Flavor-Packed Ways to Use Miso Paste
The salty, savory punch of miso paste can't be replicated. Here's how to use it in as many ways as possible.

Spicy Honey Orange Shrimp (Xiang La Fengmi Xia)

A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.

Tuna Melt Nachos

Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.

Oven-Fried Shrimp

Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.

XO Sauce

Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.

Angel Hair Bibimguksu

Gochujang creates a sauce that delivers the perfect balance of spice, tang, and sweetness.

Zaru Soba (Cold Buckwheat Noodles)

Cool off with this easy zaru soba recipe: a Japanese dish of chewy buckwheat noodles served with chilled mentsuyu dipping sauce, daikon, nori, and scallions.

Smoked Mackerel Udon

Chewy noodles, tinned fish, and hardy greens in an umami broth.

Pad Kee Mao (Drunken Spaghetti)

Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.

Recipe notes

49 Summery Salmon Recipes

73 Savory Cooking Projects for People Who Just Can't Make Another Loaf of Bread

43 Flavor-Packed Ways to Use Miso Paste