Kombu-Cured Salmon topped with Bonito Seaweed Sprinkles
Layering salmon between sheets of kombu is an easy way to gently cure it, drawing in salt and umami-depth. Top with Bonito Seaweed Sprinkles and you’ll wonder how you’ve gone this long without such a delicious recipe in your repertoire.
Kombu-Cured Salmon topped with Bonito Seaweed Sprinkles
Rated 5 stars by 2 users
Category
Dinner
Servings
4
Prep Time
20 minutes
Cook Time
10 minutes
Ingredients
- 4 pieces Ocean’s Balance Whole Leaf Kombu (approx 6”x6”)
- 1.5 lbs. thick-cut salmon, cut into 4 pieces
- 4 thin slices of lemon, seeds removed
- 4 T Ocean's Balance Bonito Seaweed Sprinkles
- 3 T Shiro Miso paste (use gluten-free miso for a gluten-free dish)
- 3 T mirin (Japanese rice wine)
- 2 T soy sauce (or Tamari for a gluten-free dish
Miso Dipping Sauce
Directions
- The day before: Soak Kombu pieces in a bowl of water for 10 minutes. Remove from bowl and gently squeeze to remove as much water as possible. Arrange two pieces of hydrated Kombu on a glass baking dish or non-reactive vessel. Place 2 pieces of salmon on each piece. Cover with remaining Kombu. Place lemon slice on each piece of salmon. Cover and chill at least 12 hours or up to 2 days.
- Prepare the Miso Dipping Sauce: Stir together the Miso and Mirin until the Miso is dissolved. Add Soy Sauce
- stir until completely blended.
- Preheat oven or grill to 450°
- Remove salmon from its Kombu wrapping. Arrange salmon skin-side down on baking sheet or grill. Bake or grill the salmon 7 to 10 minutes, until the middle is just cooked and the skin is crispy. Top with Bonito Sprinkles. Serve with Miso Dipping Sauce on the side.
- Serve with Thai sticky rice and roasted brussel sprouts.
Recipe Note
Pairs with: Crisp, white wine such as Sauvignon Blanc or dry Riesling.