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