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Korean Miso-Cured Alaska Salmon with Fresh Cucumber Asian Pear Kimchi

Korean Miso-Cured Alaska Salmon with Fresh Cucumber Asian Pear Kimchi
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Servings
4
Cook Time
10 min
Servings
4
Cook Time
10 min
Korean Miso-Cured Alaska Salmon with Fresh Cucumber Asian Pear Kimchi
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4
Cook Time
10 min
Servings
4
Cook Time
10 min
Instructions
  1. Prepare miso: Combine miso ingredients in a bowl and whisk or blend until smooth. Wrap each salmon fillet in a double thickness of cheese
  2. cloth. Place wrapped fillets in a single layer in a glass (or non-reactive) baking dish. Pour and rub half of the miso onto all sides of
  3. salmon; refrigerate remaining miso. Cover and refrigerate fillets for 12 to 24 hours, to marinate.
  4. Prepare kimchi: Combine ponzu, gochujang, rice vinegar, water, sesame and peanut oils and sugar in a mixing bowl; whisk or blend to
  5. emulsify. Combine the cucumbers, pears and sprouts in a separate bowl. Drizzle lightly with dressing (reserving extra dressing) and toss to
  6. coat. Refrigerate for 45 to 60 minutes; drain liquid then redress to coat.
  7. Salmon: Remove cheesecloth from salmon fillets; discard cheesecloth. Preheat oven to 500F. Place fillets in a spray-coated roasting pan.
  8. Brush the salmon with reserved miso; roast salmon for 3 minutes, repeat brushing and turning pan. Check for doneness at 6 to 7 minutes,
  9. then continue roasting (if needed) cooking just until fish is opaque throughout.
  10. On each serving plate, arrange 2 to 3 butter/lettuce leaves to form a cup at the top of plate. Spoon about 1/3 to 1/2 cup kimchi into the
  11. lettuce cup. Place a few red lettuce leaves near bottom of plate; top with a salmon fillet. Garnish salmon with a drizzle of sesame oil and
  12. a sprinkle of sesame seeds and green onions.
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