Cured Spring Salmon Recipe
eggplant age nasu, navel orange, watercress – soy citrus
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Ingredients
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Cured Salmon
Eggplant Age Nasu
Soy Citrus Dressing
Garnish
Method
Curing the Salmon
- 1
Cure the Salmon
In a bowl, mix the sea salt, sugar, crushed black peppercorns, fresh dill, navel orange zest, and juice. Rub this mixture onto the salmon fillet. Cover it tightly and refrigerate for 24-48 hours, turning occasionally.
Preparing Eggplant
- 2
- 3
Cook Eggplant
Heat a skillet over medium heat. Add the eggplant and cook until golden brown on both sides. Drizzle with soy sauce and mirin, and sprinkle cornstarch to crisp it up further. Cook for an additional 2 minutes.
Making Soy Citrus Dressing
- 4
Mix Dressing
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, navel orange zest, and juice until well combined.
Assembly
- 5
Plate the Dish
Slice the cured salmon into thin pieces. Arrange the eggplant on a plate, top with cured salmon, drizzle the soy citrus dressing, and garnish with watercress.
