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.
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 sharp knife.
Arrange the salmon on a plate. Drain the onion and daikon and pat dry with paper towel. Scatter the vegetables over the salmon and sprinkle with the lemon zest. Drizzle the yuzu dressing over the top and sprinkle with shichimi togarashi, if using.
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