Maple-Soy Cured Salmon with Asparagus and Shimeji Mushrooms

Name: Maple-Soy Cured Salmon with Asparagus and Shimeji Mushrooms
Cuisine: Japanese
Ingredients: 500 g (1 lb 2 oz) whole salmon belly (cut an entire salmon in half lengthways – the belly part is the lower, thinner, but fattier, half of the side); 500 g (1 lb 2 oz) whole salmon belly (cut an entire salmon in half lengthways – the belly part is the lower, thinner, but fattier, half of the side); 500 g (1 lb 2 oz) small asparagus spears, woody ends removed; 2 tbsp soy sauce; 2 tbsp maple syrup; 2 tbsp rice vinegar or white wine vinegar; 2 tbsp rice vinegar or white wine vinegar; 2 cm (¾ inch) piece of root ginger, peeled and finely grated (or 1 heaped tsp good-quality ginger paste); 2 cm (¾ inch) piece of root ginger, peeled and finely grated (or 1 heaped tsp good-quality ginger paste); 2 tbsp unsalted butter, melted; 2 tbsp sunflower oil; 150 g (5½ oz) shimeji mushrooms, bottom ends removed; 1 tbsp chives, finely chopped or cut into small segments, to garnish; Maldon sea salt flakes; freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Japanese Larder

By Luiz Hara

Published 2018

About

Japanese soy sauce meets Canadian maple syrup to create an umami-rich, sweet and savoury marinade-sauce, a great pairing for fatty salmon. An easy and quick dish that will wow your friends and family.

Ingredients

For the cured salmon

500 g (1 lb 2 oz) whole salmon belly (cut an entire salmon in half lengthways –

Asia
Japan
Stock
Fish course
Soup
Pescatarian

Method

Skin the salmon and pin-bone if necessary to remove all bones. Prepare the marinade by combining the soy sauce and maple syrup in a small bowl. Place the salmon in a sealable bag and pour the marinade in. Seal the bag and let it marinate in the fridge for at least 6 hours, but ideally 18-24 hours.
An hour before serving the salmon, remove from the fridge and al