Cured and grilled Salmon

This is an other dish of 2 Michelin star Chef Tohru Nakamura from Munich´s Restaurant "Geisels Werneckhof". He was writing with 3 other Chefs for "Süddeutsche Zeitung Magazin".

The original recipe was a starter for 6 to 8 people. I used less than half of the required salmon and made a entree out of it. I served it with Hongkong cream noodles and pok choy.

I will definitely make it as a starter for one of my next dinner gatherings. Even cold on the next day it was a dream.

Recipe:
500 g salmon fillet with skin
15 g salt
15 g sugar
1 1/2 tbsp white miso
40 ml mirin

Dressing:
1/2 bunch mint
1/2 bunch coriander
zest of 1 lime and 1 lemon
fine chopped red chili
 juice of half an lemon and a hole lime
1 tsp sesame oil

Side:
Hongkong cream noodles
3 pok choy
Salt
Japanese 7 spice
Pepper
1 tbsp butter
Lime

The salmon needs 12 hours to cure, so start early in the morning or the evening before.
Mix salt and sugar and rub it on the salmon.
Mix miso paste and mirin and pour it over.
Cover in a freezer bag or in foil an place in the fridge.

Wipe off the marinade and heat up the grill of your oven to high.
Place the salmon under the grill for about 10 minutes depending on the thickness of the piece.
Make the dressing.
When the salmon is done, pour the dressing over the hot salmon and serve.

Cook the noodles in salted water, drain. In the same water blanch the pok choy.
Mix both together and season with 7 spice, a bit of lime juice and a piece of butter.