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Restaurants›mosonori - Winter Park - Japanese handroll sushi bar›Salmon Tasting Recipe

Salmon Tasting Recipe

Name: mosonori - Winter Park - Japanese handroll sushi bars Salmon Tasting Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 0.6 lb fresh sushi-grade salmon (skin removed); 1.5 tbs kosher salt; 1 tbs granulated sugar; 0.25 tsp freshly ground black pepper; 1 tbs fresh dill (optional, minced); 3 tbs ponzu sauce; 0.5 tbs fresh lime juice; 0.5 each serrano chile (seeded and very finely minced); 0.5 tsp light soy sauce; 0.5 tsp mirin (optional, for sweetness); 0.5 cups neutral oil (grapeseed or canola); 1 tsp yuzu juice or yuzu kosho diluted (if using kosho, use less); 0.5 each serrano chile (split, seeds optional); 0.5 tsp yuzu zest (or finely grated lemon if unavailable); 0.25 tsp sea salt; 0.25 cups microgreens or finely sliced shiso; 1 tsp toasted sesame seeds (white or black); 0.25 cups thinly sliced cucumber (optional, for texture); 1 tbs fresh chives or scallion, very thinly sliced; 2 each lemon or lime wedges

Inspired by mosonori - Winter Park - Japanese handroll sushi bar

Time45m

Serves4

Ponzu serrano yuzu oil

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Ingredients

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Cured Salmon

5/8 lb fresh sushi-grade salmon (skin removed)

1 1/2 tbs kosher salt

1 tbs granulated sugar

1/4 tsp freshly ground black pepper

1 tbs fresh dill (optional, minced)

Ponzu Serrano Sauce

3 tbs ponzu sauce

1/2 tbs Fresh lime juice

1/2 each serrano chile (seeded and very finely minced)

1/2 tsp light soy sauce

1/2 tsp mirin (optional, for sweetness)

Yuzu Serrano Oil

1/2 cups neutral oil (grapeseed or canola)

1 tsp yuzu juice or yuzu kosho diluted (if using kosho, use less)

1/2 each serrano chile (split, seeds optional)

1/2 tsp yuzu zest (or finely grated lemon if unavailable)

1/4 tsp sea salt

Finishing & Garnishes

1/4 cups microgreens or finely sliced shiso

1 tsp toasted sesame seeds (white or black)

1/4 cups thinly sliced cucumber (optional, for texture)

1 tbs fresh chives or scallion, very thinly sliced

2 each lemon or lime wedges

Method

Cured Salmon

Prepare cure

In a small bowl combine kosher salt, granulated sugar, and freshly ground black pepper. Mix to distribute evenly.

Place the salmon fillet on a sheet of plastic wrap or in a shallow dish skin-side down (if skin was present). Rub the cure mixture evenly over all exposed flesh, pressing lightly so it adheres. Sprinkle minced fresh dill over the top if using.

Wrap tightly with plastic wrap and place in the refrigerator on a tray to catch any liquid. Cure for 20–40 minutes for a light cure appropriate for sashimi-sized tasting portions (20 minutes for very fresh tender fillets, up to 40 minutes if you prefer slightly firmer texture). Do not over-cure — this is a delicate tasting portion.

After curing, unwrap the salmon and gently rinse under cold water to remove excess salt and sugar. Pat dry thoroughly with paper towels. Using a very sharp knife, slice the salmon thinly on the bias into 12–16 tasting slices (aim for 1/8 to 1/4-inch thick). Keep chilled until plating.

Ponzu Serrano Sauce

In a small bowl whisk together ponzu sauce, fresh lime juice, light soy sauce, and mirin (if using). Taste and adjust acidity or salt — ponzu is often already well balanced.

Add the very finely minced serrano chile and let the mixture rest for 5–10 minutes. This allows the serrano flavor to infuse without overwhelming the delicate salmon.

Yuzu Serrano Oil

In a small saucepan or microwave-safe container, warm the neutral oil gently until just warm to the touch (do not let it smoke) — about 120–140°F (50–60°C). Warming helps transfer aromatics into the oil.

Remove from heat and whisk in yuzu juice (or diluted yuzu kosho), yuzu zest, and the split serrano chile. Let steep for 10–15 minutes off the heat so the chile and citrus infuse the oil.

Taste and add sea salt as needed. Strain the oil through a fine mesh sieve if you prefer a clear oil, or leave the chile halves in for visual interest. Transfer to a small pourer or squeeze bottle for plating.

Finishing & Plating

Arrange 3–4 slices of the cured salmon per tasting plate or spoon, spreading them slightly so each slice can be dressed. If using cucumber, lay a thin ribbon or footing of cucumber beneath the salmon for texture.

Drizzle about 1/2–1 teaspoon of the ponzu serrano sauce over each portion of salmon (adjust to taste).

Finish with 1/2–1 teaspoon of the yuzu serrano oil per portion, drizzling lightly to add fragrant citrus heat. If oil is concentrated, use sparingly.

Garnish each tasting with a small pinch of microgreens or shiso, a few toasted sesame seeds, and a sprinkle of thinly sliced chives or scallion. Serve with a lemon or lime wedge on the side for optional additional acidity.

Serve immediately while the salmon is chilled and the oils/sauces are fresh. Provide small tasting spoons or plates — this makes 4 tasting portions (3–4 slices each).