Yuzu Ponzu Salmon Crudo

Quick Cure: Mix ½ tbsp cane sugar with the kosher salt. Coat the salmon evenly in the mixture and place on a baking sheet with a wire rack inside. Refrigerate for 20 to 30 minutes at most.
10 oz sushi-grade salmon, ½ tbsp cane sugar, 1 tbsp kosher salt
Shallot Ponzu: Mix the shallot ponzu ingredients together in a small bowl. Let the mixture sit so the shallots soften and the flavors combine.
1 very small shallot, 2 tbsp soy sauce, 1 tbsp mirin, 1 tbsp rice vinegar, 1 tbsp yuzu, ¼ tsp bonito flakes, ¼ tsp cane sugar
Parsnip: Clean your pasnips well. For younger, smaller parsnips that all they need. For older bigger ones, remove the tough outer skin by peeling them like you would a carrot and trim off the ends. Thinly mandolin the parsnips and then cut them into even matchsticks.
Preheat oil in a small pot to 350℉. Fry the parsnip until golden and crisp, about 2-3 minutes, then transfer to a paper towel to drain.
1 parsnip, Olive oil
Assemble: Rinse the cure off the salmon under cold water and pat the salmon completely dry. Slice the salmon about ⅛ inch thick. On a serving plate, spoon the shallot ponzu onto the bottom and arrange the salmon slices on top. Finish with lemon zest, chives, herbs de Provence, crispy parsnips, and a drizzle of olive oil.
chives, herbs de Provence, 1 lemon