Why recepie famous for?
ayering salmon between sheets of kombu is an easy way to gently cure it, drawing in salt and umami-depth. MARCH 2017
Ingredients
1 1½-pound piece boneless salmon fillet4 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 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 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)
Instructions
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.
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