Name: Yuzu-Marinated Salmon (サーモンの柚子マリネ)
Prep time: 10 min
Total time: 10 min
Yield: Serves: 4 As a Starter
Cuisine: Japanese
Ingredients: shichimi togarashi (store-bought or homemade), optional; 3 teaspoons yuzu juice (or 1½ teaspoons lemon juice mixed with 1½ teaspoons orange juice); 2 teaspoons sea salt; 2 tablespoons extra virgin olive oil; 1 teaspoon light brown sugar; 5 g (⅛ oz) grated lemon zest; 200 g (7 oz) salmon fillet, skin and bones removed; 2 teaspoons soy sauce; 100 g (3½ oz) daikon radish, peeled, or 8 French radishes; ½ onion

Preparation info

Serves:
4
As a Starter

Difficulty
Easy
Ready in
10 min

Appears in

Japanese Food Made Easy

By Aya Nishimura

Published 2020

About

You can prepare this dish well ahead of time. The citrus flavour goes well with the richness of the salmon, and the fresh crunch of the thinly sliced daikon and onion add a lovely texture. This is a perfect light meal for a summer afternoon.

Ingredients

Fresh

200 g (7 oz) salmon fillet, skin and bones removed
½ onion

Method

Cut the salmon fillet in half lengthways along the backbone line. Sprinkle the sugar and salt on both sides of the salmon, wrap in plastic wrap and keep in the fridge overnight.

Thinly slice the onion and daikon and place in a bowl of ice-cold water until ready to serve.

Mix the yuzu juice, olive oil and soy sauce in a small bowl.

Slice the salmon fillet with a

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Ingredients

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