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Shiso-Cured Bristol Bay Sockeye Salmon

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Recipe from the Boston Herald “Reel ’em in: ‘Catch’ author, local chef share ?their passion for nation’s seafood.”

You can find shiso and mirin at any Asian food store – just walk in and ask! While you’re there, pick up your ginger root too.

Ingredients

  • Shiso-Cured Sockeye Salmon:
  • Sockeye salmon fillets – 2
  • Asian shiso leaves – 1 ounce
  • Lemon zest – 6 lemons
  • Salt – 2 cups
  • Sugar – 2 cups
  • Soy-Ginger Vinaigrette:
  • Ginger root – 4 ounces, peeled
  • Canola oil – 1 cup
  • Soy sauce – 3 ounces
  • Mirin – 1 ounce

Instructions

  1. Combine shiso and lemon zest in a food processor and process until finely chopped. Combine mixture with salt and sugar. On a large piece of plastic wrap, place about 1/6 og cure mixture in shape of one fillet. Place fillet, skin side down on top. Place about 1/3 mixture on flesh side of fillet. Wrap tightly in plastic. Repeat process with other fillet. Place salmon skin down between two sheet pans and place weight on top of pan. Refrigerate 2 days. Remove and wipe off remaining cure with damp towel. Wrap in plastic again and refrigerate one more day. Slice salmon as thin as possible and serve with soy-ginger vinaigrette.
  2. Place ginger root and canola oil in a small pot. Simmer over low heat. Remove and let stand 12 hours. Straing oil through cheesecloth. Combine 6 ounces ginger-flavored oil (may end up with more) with soy and mirin.

Notes

Allergens: fish, soy

Nutrition