Cured Salmon Belly Sashimi Recipe
yuzu miso dressing + pickled fresno + charred green onion salad + chili oil
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cured Salmon Belly
Yuzu Miso Dressing
Pickled Fresno Peppers
Charred Green Onion Salad
Chili Oil
Method
Cured Salmon Belly
- 1
- 2
Cure the Salmon
Rub the cure mixture evenly over the salmon belly. Optionally, add chopped fresh dill for flavor. Wrap tightly in plastic wrap and refrigerate for 24 hours.
- 3
Rinse and Slice
After curing, rinse the salmon belly under cold water to remove excess salt. Pat dry with paper towels and slice thinly for sashimi.
Yuzu Miso Dressing
- 4
Combine Ingredients
In a small bowl, whisk together yuzu juice, white miso paste, rice vinegar, sesame oil, and honey until smooth.
- 5
Taste and Adjust
Taste the dressing and adjust the seasoning as needed, adding more honey for sweetness or yuzu for acidity.
Pickled Fresno Peppers
- 6
Prepare the Brine
In a saucepan, combine rice vinegar, water, sugar, and salt. Bring to a simmer over medium heat, stirring until the sugar and salt dissolve.
- 7
Pickle the Peppers
Slice Fresno peppers and place them in a jar. Pour the hot brine over the peppers, ensuring they are fully submerged. Let them cool to room temperature, then refrigerate for at least an hour before use.
Charred Green Onion Salad
- 8
Char the Green Onions
Heat a grill or stovetop grill pan over high heat. Add the green onions and char until they have blackened spots, about 2-3 minutes, turning occasionally.
- 9
Dress the Salad
In a bowl, combine charred green onions, sesame oil, lemon juice, and salt. Toss gently and sprinkle with black sesame seeds before serving.
Chili Oil
- 10
Heat the Oil
In a small saucepan, heat the vegetable oil over medium heat until hot but not smoking.
- 11
Infuse the Flavors
Add chili flakes and minced garlic to the hot oil. Remove from heat and let it steep for 10 minutes before using.