Step 4 Take left side of parchment and fold it over salmon. Lay salmon on top of kombu and top with remaining kombu so that salmon is completely covered. Yuzu Kosho Recipe. Lightly coat a broilerproof baking sheet with nonstick spray. Set glaze aside. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Heat broiler. Spread reserved glaze evenly over top of salmon and broil until flesh is very dark around the edges and opaque throughout, about 4 minutes. Add recipe ingredients to your shopping list! How to make Yuzu Kosho Marinated Salmon - prep & cook time, serving size, nutritional info, ingredients. Place 2 kombu sheets in a 13x9" glass baking dish or other nonreactive vessel. Place salmon on top of bok choy, drizzle with yuzu mixture, then sprinkle with sesame seeds. Do not turn the salmon. Place 2 kombu sheets in a 13x9" glass … Kombu-Cured Salmon with Fresh Yuzu Kosho - Cooking TV Recipes Yuzu kosho is a fermented paste made from chili peppers, yuzu peel and salt.It adds a pungent flavor and depth to a … Mix miso, mirin and yuzu kosho until smooth (should be the consistency of heavy cream). Restaurant recommendations you trust. Ad Choices, 6x5-inch pieces dried dashi kombu (should be flat and not wrinkled), tablespoons mirin (sweet Japanese rice wine), tablespoon mild miso (such as white or yellow), Zest and juice of 1 yuzu or zest of ⅛ white grapefruit, ½ lemon, ½ lime, and 1 tablespoon mixed juice from all three. Cooking advice that works. Lay lemon slices on top. Slice salmon on a diagonal into four 1"–1¼"-thick fillets. Top salmon with reserved yuzu kosho and serve with yuzu wedges for squeezing over. Transfer to a small bowl. © 2020 Condé Nast. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Set aside. Recipes you want to make. Remove the salmon from the heat and allow to sit for an additional 2 - 4 minutes (the internal heat will continue to cook the fish). Uncover salmon and transfer to baking sheet; discard kombu and lemon. All rights reserved. We were recently introduced to Yuzu Kosho, a salty, citrusy & spicy Japanese condiment...ever since, we've been thinking up new ways to use it. Yield: Serves 4 - 6. Prepare your grill or broiler. 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. Set aside. Spread the mixture evenly over the top of the salmon fillets with a spoon. Cook for 10 - 12 minutes, depending on the thickness of the salmon. When the grill or broiler is hot & ready, place the salmon, skin side down, on the cooking surface. Cover and chill at least 12 hours and up to 2 days. Combine zests and salt on a cutting board. Slice salmon on a diagonal into four 1"–1¼"-thick fillets. How would you rate Kombu-Cured Salmon with Fresh Yuzu Kosho? To revisit this article, select My⁠ ⁠Account, then View saved stories. In this recipe, mirin, a sweet, low-alcohol Japanese cooking wine is used to balance the saltiness of the yuzu kosho. Whisk mirin, miso, and soy sauce in a small bowl until smooth. Savory white miso brings it all together while allowing the pleasant heat from the chiles to shine through! Place on platter or plates and serve. Mix in yuzu zest and juice; season yuzu kosho with salt. Layering salmon between sheets of kombu is an easy way to gently cure it, drawing in salt and umami-depth. Chop, dragging the knife blade at an angle across mixture, until a coarse paste forms. Use of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20) and Your California Privacy Rights. Today's recipe is "Salmon Poke with Yuzu Kosho". To revisit this article, visit My Profile, then View saved stories.