- 19 mins
Ingredients
- Wasabi Yogurt:
- (1 1/2-pound) skin-on salmon fillet, pin bones removed
- 1/2 cup kosher salt
- 1/2 cup sugar
- (4-ounce) package wasabi powder
- 3 tablespoons mirin Toasted pumpernickel bread
- 1/2 teaspoon powdered gelatin 1 cup Greek-style yogurt
- 3 tablespoons heavy cream
- 1 3/4 teaspoons wasabi powder
- 1/2 teaspoon salt
Preparation
Step 1
1. Place salmon in a 13- x 9-inch baking dish. Combine kosher salt, sugar, and wasabi powder. Brush salmon with mirin, and top with salt mixture. Cover fish with plastic wrap.
2. Nest another dish of the same size on
fish, and set 2- to 3-pound weights (such as unopened canned goods) in top dish. Place in the refrigerator at a slight incline
so juice formed during curing process drains away. Cure 2 to 4 days.
3. Scrape off salt mixture. Place salmon, skin side down, on a board; cut fillet into thin diagonal slices, and remove fish from skin, discarding skin. Serve cured salmon on pumpernickel bread with Wasabi Yogurt.
Makes 10 to 12 servings.
WASABI YOGURT
1 Sprinkle gelatin over 2 tablespoons cold water in a small saucepan; let stand 1 minute. Place pan over low heat and cook, stirring, about 2 minutes or until gelatin dissolves.
2. Remove pan from heat; whisk in yogurt and remaining ingredients. Cover and chill until ready to serve. Whisk or stir before serving.
Makes 1 cup.