Cured Starbird Fish Co. Coho Salmon Recipe
Cured coho salmon served with scallion tofu, yuzu kosho, and furikake.
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Ingredients
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Cured Coho Salmon
Scallion Tofu
Yuzu Kosho
Furikake
Method
Curing the Salmon
Prepare the Cure
In a bowl, mix together kosher salt, brown sugar, black pepper, and chopped dill.
Cure the Salmon
Place the coho salmon fillet skin-side down in a glass dish. Spread the cure evenly over the salmon. Cover with plastic wrap and refrigerate for 24 to 48 hours, turning the salmon every 12 hours.
Making Scallion Tofu
Prepare the Tofu
Drain the firm tofu and press it between paper towels to remove excess moisture. Cut into cubes.
Cook the Tofu
In a skillet over medium heat, add sesame oil and sauté the tofu cubes until golden brown. Add chopped scallions and soy sauce, and cook for an additional 2-3 minutes until heated through.
Making Yuzu Kosho
Mix Yuzu Kosho
In a small bowl, combine yuzu zest, yuzu juice, and minced green chili peppers. Mix well and set aside.
Assembling the Dish
Plate the Dish
Slice the cured coho salmon thinly and arrange on a plate. Add a serving of scallion tofu alongside. Drizzle with yuzu kosho and sprinkle with furikake before serving.