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Sake and Miso Cured Salmon

Serve this dish with lime juice to balance out the salty-sweet flavour of the cure.

Preparation time: Prepare 10 minutes (plus 24-48 hours curing)
Total time: Prepare 10 minutes (plus 24-48 hours curing)

Serves: 8

Ingredients

25g light brown soft sugar
75g Maldon Sea Salt
Juice of 4 limes
4 tbsp extra virgin olive oil
130g pack Waitrose Baby Leaf Salad
2 x 800g pieces salmon fillet, skin on
2 x 18g sachets Yutaka Japanese Miso Soup
6 tbsp Sawanotsuru Deluxe Sake
1 tbsp dark soy sauce
75g golden granulated sugar

Method

Trim the salmon with a sharp knife or scissors to remove any excess skin. Carefully run your fingers along the length of each fillet to locate any pin bones – use tweezers to remove them.
Place the fish on a large sheet of clingfilm and rub the miso paste into the flesh. Drizzle the sake and soy sauce over the top of each fillet.
Mix the sugars and salt in a small bowl, then add black pepper to taste. Spread this over both sides of the salmon. Place one fillet on top of the other, flesh sides together, and wrap tightly in the clingfilm. Sandwich the salmon parcel between two baking sheets, then put a heavy object on top. Chill in the fridge for 24 to 48 hours, turning halfway through, and discarding any liquid that runs off.
Unwrap and discard clingfilm and any liquid. Starting at the tail end, hold a sharp knife almost flat against the salmon and, cutting away from you, cut thin slices. Serve immediately, or interleave slices with clingfilm and chill until ready to serve.
Meanwhile, mix 2 tablespoons of the lime juice with the olive oil. Drizzle over the salad and toss well. Serve with the salmon and the remaining lime juice, to drizzle over the salmon.