Koji-Cured Salmon with Dashi Beurre Blanc and Compressed Cucumber

Pat dry 450g skin-on salmon fillet and portion into 3 equal pieces (150g each). Coat all sides of each portion evenly with 100g shio koji paste. Wrap the fish tightly in plastic wrap, place in a shallow dish, and cure in the refrigerator at 4°C for 24 hours.

Prepare the dill oil: Blanch 30g fresh dill in boiling water for 10 seconds, then immediately plunge into ice water to shock. Squeeze out all excess moisture using a clean kitchen towel. Blend the blanched dill with 100ml neutral oil in a high-speed blender for 3 minutes until vibrant green and smooth. Strain through a coffee filter-lined sieve and set aside.

Compress the cucumber: Peel 1 English cucumber and cut into 1cm thick planks, then punch out round discs using a 2cm metal cutter. In a small bowl, whisk 30ml rice vinegar, 15ml mirin, and 2g fine sea salt. Place the cucumber discs and vinegar mixture into a heavy-duty ziplock bag. Seal using the water displacement method to extract all air, then place a flat tray with a heavy weight on top of the bag in the refrigerator for 2 hours.

Make the dashi: Wipe 10g dried kombu with a damp cloth to remove excess salt. In a saucepan, combine the kombu with 300ml water and heat over medium-low until it reaches 60°C. Hold at this temperature for 30 minutes, then remove the kombu. Bring the liquid to 85°C, stir in 10g dried bonito flakes, turn off the heat, and steep for 5 minutes. Strain through a fine-mesh sieve lined with a paper towel.

Reduce the beurre blanc base: In a clean saucepan over medium heat, combine 100ml dry white wine, 100ml of the prepared dashi, 15ml rice vinegar, 15ml mirin, and 50g finely minced shallots. Simmer gently until the liquid reduces to approximately 30ml of syrupy concentrate (about 15 minutes). Strain the reduction through a fine sieve, pressing on the shallots to extract all flavor, and return the liquid to the pan.

Emulsify the sauce: Cut 150g cold unsalted butter into 1cm cubes. Heat the dashi-wine reduction over low heat. Whisking constantly, add the cold butter one cube at a time, ensuring each cube is completely emulsified before adding the next. Maintain the sauce temperature between 45°C and 55°C so the emulsion does not break. Season with a pinch of salt and keep warm in a thermos or a warm water bath.

Prep the salmon: Remove the salmon from the refrigerator and thoroughly rinse off all the shio koji paste under cold running water to prevent the surface sugars from burning. Pat the salmon skin and flesh completely dry with paper towels. Let sit at room temperature for 15 minutes before cooking.

Sear the salmon: Heat 15ml neutral oil in a non-stick skillet over medium-low heat. Place the salmon portions skin-side down, pressing gently with a spatula for 30 seconds to ensure flat contact. Cook slowly on the skin side for 6 to 8 minutes until the skin is exceptionally crispy and the flesh is cooked halfway up. Turn the salmon over and cook for exactly 1 minute on the flesh side to achieve a medium-rare center (internal temperature of 48°C). Rest for 3 minutes.

Assemble the dish: Slice 1 radish into paper-thin rounds using a mandoline. Pour a generous pool of warm dashi beurre blanc onto the center of three warm plates. Split the white sauce with several drops of the vibrant green dill oil. Place a salmon portion skin-side up in the center. Arrange 4 drained compressed cucumber discs around the salmon, topping each with a radish slice and finely snipped fresh chives (15g total). Serve immediately.