Cured salmon with sesame and soy sauce
An Asian take on our Swedish gravlax. Yuzu adds a fresh flavor.
Over 1 hour
Fish & seafood
Ingredients
- about 1 kg of fresh salmon fillet
- 3 tbsp Japanese soy sauce
- 1 tbsp Yuzu juice
- 2 tbsp granulated sugar
- 1 tbsp fine salt
- 1 tbsp Sesame oil dark-roasted
- 1 tbsp honey
- 1 tsp piri-piri sauce
- 1 tsp Crushed ginger
- 1 tbsp toasted sesame seeds
- ca 1 kg färsk laxfilé
- 3 msk japansk soja
- 1 msk Yuzu Juice
- 2 msk strösocker
- 1 msk fint salt
- 1 msk Sesamolja mörkrostad
- 1 msk honung
- 1 tsk Piri-Piri sås
- 1 tsk Ingefära krossad
- 1 msk Sesamfrön rostade
Instructions
Cooking Mode
- Check to make sure there are no bones left in the salmon fillet, and then cut it into two pieces.
- Mix together the soy sauce, yuzu juice, sugar, salt, sesame oil, honey, piri-piri, and ginger in a bowl. Taste it—it should have a distinct saltiness, a fresh acidity, and a mild heat. Adjust the amount of piri-piri to taste.
- Place the salmon in a plastic bag or a rimmed dish. Pour the mixture over the salmon and rub it in evenly on both sides. Seal the bag or dish and let it sit in the refrigerator for 24 hours, turning the salmon halfway through so the flavors distribute evenly.
- Remove the salmon from the bag or pan and pat it dry lightly with paper towels.
- Cut into thin slices and serve them on a platter, topped with toasted sesame seeds.
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