Ingredients for Kombu-Cured Salmon with Fresh Yuzu Kosho

• 1 (675g) 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 chilli, 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)

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 jalapeño and serrano chilli 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 grill. 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 grill 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.