Kombu Cured Salmon with Fresh Yuzu Kosho
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)
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