Cooking TimeLess than an hour
1 lb. cured Oshēn Salmon (thinly sliced)
Crispy Kataifi or shredded Phyllo dough (crisp by frying)
For the Passionfruit Sauce
2 cups passionfruit juice or puree
1 cup sugar
½ cup mayonnaise
1 teaspoon yellow mustard
Blending Japanese and Peruvian flavor, Osaka, a Nikkei-inspired restaurant in Miami, is dishing on one of its crowd-favorite menu items: the Carpassion.
Fresh-sliced salmon is the star of this recipe, complemented by a house-made passionfruit sauce and crispy phyllo dough.
Not sure how to cure salmon at home? Create a curing mix by combining equal parts sea salt and sugar in a bowl. Make sure the blend is large enough to fully cover the salmon fillets. Add the salmon into a shallow dish, with the curing mix, and place in the fridge for up to 24 hours.
Once the salmon is ready to slice, factor in less than an hour of additional prep for the passionfruit sauce. Bonus points if you plate the salmon in the form of a flower!
In a saucepot, add the passion fruit and sugar, and reduce to a honey-like consistency on low heat, whisking frequently.
Pour it into a clean bowl and let it cool.
Once chilled, fold in the mayo and mustard, stirring until completely incorporated and set aside.
On a round, chilled plate, fan out the salmon slices, distributing it evenly on the surface on the plate following the circular pattern.
Pour ¼ cup of the passion fruit sauce in the center and add a few leaves of watercress to each slice of salmon.
Sprinkle some salt, garnish with a handful of crispy phyllo right on top of the sauce in the center of the plate, and finish by squeezing a touch of fresh lime juice on top of the fish.