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Recipes, Spring

Nori-Wrapped Salmon Confit – Jeremy Harris

Salmon Loin (no belly)                                 600 Grams

Salt                                                                 100 Grams

Sugar                                                              100 Grams

Miso Paste                                                    20 Grams

Nori Sheets                                                   8 Pieces

Fresh Lemon Juice                                       3 Lemons

Fine Ground Bonito Flakes                          5 Grams

Egg Yolks                                                      3 Yolks

Mustard, Dijon                                               5 Grams

Vegetable Oil                                                 150 mL

Cucumber Flowers                                       12 Pieces

English Cucumber                                        1 Large Piece, sliced thin

Fresh Dill                                                        10 Grams

Fresh Chervil                                                 10 Grams

Micro Cress                                                   10 Grams

Kaluga Caviar                                                20 Grams


  1. Trim salmon loin into a long strip approximately 30 cm long, 600 grams
  2. Mix the salt and sugar together by hand in a bowl and spread evenly over the salmon, place in refrigerator for 30 minutes
  3. Rinse off the cure mix with very cold water and pat dry with a towel
  4. Place the nori sheets on a work table and rub with miso paste. Use a splash of water if needed to hydrate the nori. Place the salmon in the middle of the sheets and roll the sheets around the salmon loin tightly. Wrap the salmon roll in plastic wrap and tie tightly
  5. To prepare the dressing blend in a robot coup the bonito fish flakes until is a powder. Then prepare the fresh mayonnaise by placing the egg yolks into a bowl with the mustard and lemon juice. Slowly whisk in the vegetable oil until the mayonnaise is think and off white color. Then add the bonito flake powder to the mayonnaise. Adjust seasoning to taste with fresh lemon juice.
  6. To slow cook/confit the salmon poach the salmon while it is tightly wrapped in plastic wrap in slightly hot water at 45 degrees. This will take approximately 30 minutes. Once cooked reserve until serving. Once the salmon is sliced juices will pour out so best to do right before serving.
  7. Once sliced serve the salmon with the cucumber herb salad, bonito dressing, and a touch of caviar


The perfect wine:

The Hess Collection Monterey Chardonnay has classic tropical themes of ripe pineapple, guava and lemon zest. Medium in intensity, it is an elegant companion to the nori-wrapped salmon confit of Chef Jeremy Harris.