Yuzu and Shiso Cured Salmon With Japanese Herb and Citrus Salad
By Hajime Hariguchi
600 grams salmon, with skin
13 grams sugar
15 grams salt
3 shiso leaves
½ fresh yuzu, zest and juice
10 ml mustard seed oil
50 grams onion, finely chopped
20 grams shallot, finely chopped
Pinch of salt
Pinch of sugar
2 shiso leaves, julienned
½ cup mixed micro herbs
Onion thinly sliced (soaked in cold water for 1 hour, changing the water 3 times) Pound sugar, salt, shiso, yuzu zest in pestle and mortar until smooth. Place the salmon skin side down and evenly cover with the cure. Cover with baking paper, cling wrap and press with a weight on top. Refrigerate and cure for 2 days.
Slice the salmon as thinly as possible leaving the skin behind and fan out across a serving plate.
Mix together the yuzu juice, mustard seed oil, onion, shallots, salt and sugar for the dressing and drizzle over the sliced salmon. Garnish with shiso, micro herbs and onion.
"recipes from Wild Water and Woodsmoke, available for purchase from The Salmon Shop"