Marinated salmon with seaweed and miso
4 servings
35 minutes
Marinated salmon with seaweed and miso is a refined blend of Japanese and Western culinary traditions. The salmon, delicately salted, gains a rich flavor, while light cold smoking adds subtle smoky notes. Dressed with a tangy vinaigrette based on miso and lemon, this recipe reveals the full depth of seafood flavor. Crispy slices of green apple, radish, and daikon add freshness, while seaweed and mizuna complete the composition with their umami nuances. This dish is perfect as an elegant appetizer for gourmets or as a centerpiece for an Asian-inspired dinner. The balance of salty, sweet, sour, and smoky makes it a gastronomic masterpiece, while the ease of preparation allows one to enjoy its taste at home.
1
Marinate the salmon fillet without skin in a mixture of salt and sugar for 15 minutes, then rinse the fish with cold water and dry it well with paper or linen towels.
- Salmon fillet: 320 g
- Coarse salt: 100 g
- Sugar: 20 g
2
Slice the salmon into pieces about three centimeters wide and cold-smoke them with beech wood smoke — however, you can use chips from other woods instead of beech. In home conditions, smoking can be skipped, although a light aroma and hint of smoke complement the salmon well. Store the fish in the refrigerator until needed.
- Salmon fillet: 320 g
3
While the salmon rests, prepare the vinaigrette sauce by mixing olive oil, lemon juice, candied ginger, and miso paste in a bowl. Add a sprig of sorghum to the sauce for about ten minutes for aroma, then strain the sauce through a sieve without the sorghum.
- Olive oil: 50 ml
- Lemon: 1 piece
- Crystallized ginger: 20 g
- Miso paste: 50 g
- Lemongrass: 1 stem
4
Cut the green apple into strips, radish into circles, and daikon into half-moons.
- Granny Smith apples: 1 piece
- Radish: 5 piece
- Daikon radish: 0.3 piece
5
Slice the cold fish thinly, like for sashimi, place it on a plate, drizzle with vinaigrette sauce, top with a mixture of apples, radishes, and daikon, and garnish with seaweed and mizuna.
- Salmon fillet: 320 g
- Olive oil: 50 ml
- Granny Smith apples: 1 piece
- Radish: 5 piece
- Daikon radish: 0.3 piece
- Kelp (sea kale): to taste
- Mizuna: to taste