Salmon Mosaic in Yuzu Kosho Dashi
Tender salmon is coated in powdered seaweed for fun appearance and shaped into a roulade before being served in a bright and flavorful broth. The both of this dish is light yet an umami bomb thanks to the use of konbu as well as dried bonito and shiitake mushrooms. Ginger, garlic, and yuzu kosho also add heat and brightness while bit of blended spinach adds color and fish roe adds crunch and flavor.
Servings 4
Calories 269kcal
Ingredients
Fish Mosaic
- 1 pound salmon
- 1/4 cup seaweed powder I like to use sushi wrappers cut into pieces and then powdered in a blender
- salt to taste
For the Broth
- 2 cups water
- 2 dried shiitake mushrooms
- 1 4x4-inch piece kombu
- 1/2 cup katsuobushi dried bonito flakes, or 1/4 teaspoon hondashi
- 1/2 inch piece ginger sliced thin
- 1 garlic clove finely sliced
- 1 tablespoon rice vinegar
- 2 tablespoons coconut aminos
- 1 cup baby spinach
- 1 teaspoon yuzu kosho
To Serve
- tobiko fish roe, optional
- nasturtium leaves optional
- edible flower petals optional
Instructions
For the Fish Mosaic
- Preheat a sous vide water bath to 115ºF.
- Cut the fish into long, thin strips. Sprinkle with salt and then dust the strips with seaweed powder.
- Layer heat safe plastic wrap in 4 long layers, pressing tightly to remove as much air as possible. Place fish slices together in a pile in the middle of the plastic wrap and then roll tightly to form a compact cylinder. Tie a knot in one end and use the other end to roll the cylinder even more tight. Tie a second knot and then trim the ends of the plastic off.
- Cook sous vide at 115ºF for 30 minutes. Then remove from the water bath and chill completely. Refrigerate overnight.
For the Broth
- Bring all broth ingredients except spinach and yuzu kasho to a boil. Reduce heat to a simmer and cook for 10 minutes. Blanch spinach - add to the broth for 30 seconds and then using tongs, remove the spinach and immediately plunge into ice water. Cool the broth and refrigerate until needed.
- Transfer the spinach to a blender with the yuzo kosho and about 1/4 cup cold water. Blend until completely smooth. Pass through a coffee filter. Once the broth is cool, add the strained spinach mixture to the broth and keep refrigerated until serving.
To Serve
- You can serve this cold or warm. If you want to warm it, heat the broth but do not simmer (the vibrant green color will disappear if heated too much or for extended periods of time).
- Slice the fish into rounds and place in a serving bowl. Pour warm broth around, letting it warm the fish. Garnish with roe, leaves, and petals, if desired. Serve.
Notes
Protein:Energy Quotient [calories]: 3.85, Protein % of calories: 72%
Nutrition
Calories: 269kcal | Carbohydrates: 1g | Protein: 43g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 82mg | Sodium: 641mg | Potassium: 865mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 413IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg