Name: Kombu-Cured Salmon with Fresh Yuzu Kosho
Yield: 4 servings
Ingredients: 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)

KombuCured Salmon with Fresh Yuzu Kosho recipe

Ted Cavanaugh

Layering salmon between sheets of kombu is an easy way to gently cure it, drawing in salt and umami-depth.

Recipe notes