Ingredients:
2 six oz Ora King Salmon fillets
- 1 cup yield of yuzu rind and fruit pulp (3-4 yuzu)
- 1/2 cup yield of Shishito peppers with ribs and seeds removed (8-10 Shishito peppers)
- 1/2 cup yield of jalapeño peppers with ribs and seeds removed (4-6 jalapeños )
- 1/4 cup Kosher salt
- 1/4 cup mirin
- 1 tbsp Ponu sauce
- 1 tsp Canola oil
Kosho:
Juice yuzu and reserve for other use.
Remove yuzu pulp and chop lightly, reserve or discard seeds
Remove as much pith (white flesh) as possible from rind and discard. Thinly slice the yellow rind.
Remove stems ribs and seeds from peppers and slice into small pieces.
Place yuzu rind and pulp, peppers, salt, and mirin in food processor. Pulse until chopped well to a rough paste. Do not puree. Store in a glass jar in the refrigerator for one week until ready for use.
(Kosho is sold as a prepared condiment in many asian markets, but where is the fun in that?)
Salmon Crudo:
Remove skin from salmon and reserve skin for latter.
Slice each salmon fillet in half length wise.
Heat well seasoned or nonstick pan over high heat. Coat bottom with canola oil. Sear the top side of the salmon (opposite from skin side) over high heat for 30-40 seconds and remove to a cool plate.
Cut salmon skin into triangles and lightly salt. Bake on sheet tray at 400 degrees until very crisp and reserve.
Slice cooled salmon sashimi style about eight slices for each piece.
Place four slices of salmon on a small serving plate. Drizzle with 1 tbsp good ponzu. Top with half tsp kosho and one triangle of crispy salmon skin.
This makes a perfect appetizer or small plate in a multi course meal.