Kombu Cured Salmon with Fresh Yuzu Kosho

Ingredients

• 1 1½-pound piece boneless salmon fillet
• 4 6x5-inch pieces dried dashi kombu (should be flat and not wrinkled)
• ½ lemon, thinly sliced, seeds removed
• 2 tablespoons mirin (sweet Japanese rice wine)
• 1 tablespoon mild miso (such as white or yellow)
• 1 teaspoon soy sauce
• 1 jalapeño, seeds removed, chopped
• 1 serrano chile, seeds removed, chopped
• Kosher salt
• Zest and juice of 1 yuzu or zest of ⅛ white grapefruit, ½ lemon, ½ lime, and 1 tablespoon mixed juice from all three
• Nonstick vegetable oil spray
• Yuzu or lime wedges (for serving)

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