Salmon Kombu-Jime: A Recipe for a Firm, Springy Texture
Salmon Kombu-Jime: A Recipe for a Firm, Springy Texture
How to Make Firm and Springy Salmon Kombu-Jime
If you prefer a delightfully firm and springy texture over a soft melt-in-your-mouth sensation, we highly recommend this cured salmon kombu-jime recipe. The exquisite balance of kombu’s umami and coarse salt will elevate your salmon to a new level of deliciousness. It’s perfect for impressing guests on special occasions or for a sophisticated meal.
Main Ingredients- Fresh salmon fillet
- Dried kombu (for cooking)
Curing & Seasoning- Coarse salt (sea salt recommended)
- Mirin (sweet rice wine)
- Sake (rice wine)
- Coarse salt (sea salt recommended)
- Mirin (sweet rice wine)
- Sake (rice wine)
Cooking Instructions
Step 1
Prepare a fresh salmon fillet. Generously and evenly sprinkle coarse salt all over the surface of the salmon. Apply it thoroughly as if coating the entire exterior. This salting process draws out moisture, firms the flesh, and concentrates its flavor, marking the first step in curing. Place the prepared salmon in the kimchi refrigerator for approximately 30 minutes to cure.
Step 2
After 30 minutes, take the salmon out and gently brush off the coarse salt from the surface. Rinse it lightly to remove any remaining salt. Be careful not to rinse for too long, as this can reduce the saltiness; a quick rinse is best.
Step 3
Using kitchen towels, thoroughly pat the rinsed salmon dry to remove as much moisture as possible. If moisture remains, the kombu’s flavor won’t infuse properly, and it might result in a fishy taste. Ensure all surfaces of the salmon are meticulously dried.
Step 4
Prepare a large piece of dried kombu, cutting it to the size of the salmon fillet. Carefully wrap the salmon completely, ensuring there are no gaps, covering the top, bottom, and sides with the kombu. If the kombu is slightly rehydrated, its moist side touching the salmon will help the flavor infuse better.
Step 5
Wrap the kombu-covered salmon tightly with plastic wrap or place it in an airtight container, ensuring it’s completely sealed. Minimizing air contact is crucial for maintaining freshness and preventing unwanted odors during the curing process.
Step 6
Prepare the mirin and sake. Mix these two liquids in a 1:1 ratio. This mixture will add flavor to the salmon and help eliminate any fishy odors.
Step 7
Place the securely wrapped salmon into an airtight container or dish. Carefully pour the mixture of mirin and sake over the salmon. Add just enough so that the bottom of the kombu is lightly submerged (as if it’s sloshing slightly). Be cautious not to add too much. Then, cover with a lid and seal completely.
Step 8
Place the salmon, wrapped in kombu and sealed with the liquid mixture, back into the kimchi refrigerator. Allow it to cure for approximately 24 hours. The low-temperature environment of a kimchi refrigerator is ideal for maintaining freshness while allowing the flavors to meld slowly. This process allows the subtle aroma of the kombu and the richness of the sake to deeply penetrate the salmon, creating its unique taste.
Step 9
After the 24-hour curing period, carefully unseal and remove the salmon. Your kombu-jime salmon, boasting a firm, springy texture and profound flavor, is now ready! Slice it thinly and enjoy it as is, or incorporate it into various dishes like salads or pasta.
