Best Kombu Cured Salmon With Fresh Yuzu Kosho Recipes

Kombu-Cured Salmon with Fresh Yuzu Kosho image

Provided by The Chef

Number Of Ingredients 12

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 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)

Steps:

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.

Yuzu-Glazed Salmon image

Provided by Martha Stewart

Number Of Ingredients 7

2 tablespoons freshly squeezed or bottled yuzu juice
1 tablespoon yellow miso
1 tablespoon soy sauce
2 tablespoons maple syrup
2 heads baby bok choy, trimmed and sliced lengthwise
1 skinless center-cut wild salmon fillet (2 pounds)
1 tablespoon sesame seeds

Steps:

Preheat oven to 425 degrees. Cut a square of parchment about three times larger than salmon fillet.
In a small bowl, whisk together yuzu juice, miso, soy sauce, and maple syrup.
Lay parchment on a sheet pan. Arrange bok choy on right half of parchment, leaving a 2-inch border uncovered on all sides. Place salmon on top of bok choy, drizzle with yuzu mixture, then sprinkle with sesame seeds.
Take left side of parchment and fold it over salmon. Pleat edges together to form a parcel, sealing fish tightly in packet. Check to make sure there are no gaps along edges.
Place in oven and bake 25 minutes. Salmon should be cooked through and just tender at center.
Remove from oven and let rest a few minutes. Cut packet open, divide salmon and bok choy among plates, and drizzle with some cooking juices.

Kombu-Cured Salmon with Fresh Yuzu Kosho image

Provided by Chris Morocco

Yield 4 servings

Number Of Ingredients 12

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)

Steps:

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 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.