Cured Fluke with Yogurt Watermelon Sunflower Seeds and Togarashi
Ingredients
- 1⁄2 cup kosher salt, plus more
- 6 tbsp. sugar
- 2 (4-oz.) fluke fillets
- 1 tsp. flakey sea salt
- 6 tbsp. plain Greek yogurt
- 2 tbsp. fresh lime juice
- 2 tbsp. olive oil, plus more for drizzling
- 8 oz. watermelon flesh, cut into 1/2-inch pieces
- 1⁄2 cup sunflower sprouts
- 3 tbsp. sunflower seeds, toasted
- 1 tbsp. togarashi
Instructions
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