Sencha-Cured Salmon with Cucumber and Sesame
Fresh salmon cured with sencha tea, soy, and ginger becomes silky and fragrant—served over crisp cucumber with a toasted sesame drizzle.
Curing salmon with sencha grounds adds a subtle grassy, umami layer that transforms a simple piece of fish into something memorable. The tea's tannins gently firm the flesh while infusing it with a delicate vegetal perfume.
The cure is quick—just 2 hours in the fridge. The salt and sugar draw out moisture while the sencha leaves their aromatic fingerprint. The result is silky, translucent slices with a clean green tea finish.
Crisp cucumber ribbons provide the perfect cool, crunchy counterpoint. A drizzle of toasted sesame oil and a splash of rice vinegar tie everything together with nutty warmth and brightness.
This dish works as an elegant appetizer, a light lunch, or even as part of a Japanese-inspired grazing board. It looks stunning on the plate and the tea-cured salmon always surprises guests.
Ingredients
- 300g fresh sashimi-grade salmon fillet, skin removed
- 2 tbsp sencha tea leaves, finely ground
- 2 tbsp fine sea salt
- 1 tbsp sugar
- 1 tsp fresh ginger, grated
- 1 English cucumber
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 1 tsp soy sauce
- Toasted sesame seeds for garnish
- Microgreens or shiso leaves (optional)
How to make it
- 1Mix ground sencha, salt, sugar, and grated ginger in a bowl.
- 2Coat the salmon fillet evenly with the cure mixture. Wrap tightly in plastic and refrigerate for 2 hours.
- 3Rinse the salmon under cold water and pat completely dry. Slice thinly at an angle.
- 4Use a vegetable peeler to shave the cucumber into long ribbons. Toss with rice vinegar.
- 5Arrange cucumber ribbons on plates. Lay salmon slices over the top.
- 6Drizzle with sesame oil and soy sauce. Scatter sesame seeds and microgreens on top. Serve immediately.
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