Marinated Salmon Sashimi in Yuzu
This delightful take on sashimi introduces a delightful twist with marinated salmon seasoned in yuzu, a fragrant citrus fruit. This dish brings a refreshing burst of flavor that’s perfect as an appetizer or a light main course.
About Yuzu
Yuzu is a unique citrus fruit, combining elements of lemon, grapefruit, and mandarin into a vibrant aroma and taste. Originating from China, it found its way to Japan over 1500 years ago. Nowadays, yuzu is predominantly cultivated in Japan, especially in Kochi Prefecture, which is renowned for its production.
The flavor of yuzu is tart yet aromatic, making it an exceptional addition to various dishes. While yuzu isn’t typically eaten raw due to its tartness, its zest and juice are cherished in cooking and beverages.
In Japan, a tradition remains where it’s believed that bathing with yuzu-infused water during the Winter Solstice keeps colds at bay. Fortunately, yuzu juice can now be bought bottled, making it accessible to those unable to find fresh yuzu.
Ingredients
For the Marinated Salmon
- Sashimi grade salmon fillet, skinless
- Salt
- Sugar
- Thinly sliced onion
- Yuzu zest (grated, fresh zest is optional)
For the Yuzu Marinade
- Olive oil
- Yuzu juice (freshly squeezed, or bottled if necessary)
- Vinegar
- Salt
- Sugar
- Pepper
- Soy sauce (optional)
For Serving
- Freshly grated yuzu zest or yuzu powder (optional)
Instructions
- Cure the Salmon: Mix the salt and sugar, then coat the salmon fillet evenly. Let it rest in the refrigerator for two hours.
- Rinse: After two hours, rinse off the salt and sugar, and gently pat the salmon dry with a paper towel.
- Prepare the Marinade: In a bowl, combine all the marinade ingredients and mix until the sugar and salt dissolve completely.
- Marinate: Place the salmon, sliced onion, and yuzu zest into a ziplock bag. Pour the marinade into the bag, ensuring everything is evenly coated. Seal the bag, removing excess air, and refrigerate for at least three hours, or overnight if preferred.
- Slice the Salmon: Remove the salmon from the marinade bag and place it on a cutting board. Slice it thinly, aiming for about 5mm thick pieces.
- Plate the Dish: Arrange the salmon slices on a serving plate. Scatter some onion slices over the salmon, and drizzle a bit of the marinade on top for added flavor.
- Garnish: If desired, finish with a sprinkle of freshly grated yuzu zest to elevate the dish’s aroma and presentation.
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