Ingredients
- KOREAN MISO:
- 8 oz. 8 oz. doenjang (fermented Korean bean paste)
- 1/2 cup 1/2 cup fresh orange juice
- 1/4 cup 1/4 cup gochujang (fermented Korean red pepper paste)
- Zest of one orange
- 2 Tablespoons 2 Tablespoons ponzu (citrus seasoned dressing)
- 2 Tablespoons 2 Tablespoons mirin
- KIMCHI:
- 1/4 cup 1/4 cup ponzu
- 2 Tablespoons 2 Tablespoons gochujang
- 2 Tablespoons 2 Tablespoons seasoned rice vinegar
- 1 Tablespoon 1 Tablespoon water
- 2 teaspoons 2 teaspoons sesame oil
- 2 teaspoons 2 teaspoons peanut oil
- 1-1/2 teaspoons 1-1/2 teaspoons sugar
- 1 cup 1 cup sliced English or Persian cucumbers
- 1 cup 1 cup peeled and diced Asian pears
- 1 cup 1 cup mung bean sprouts, rinsed
- Salmon:
- 1.5 1.5 to 2 pounds Alaska Salmon, cut into 6 oz. fillets
- 12 12 to 16 butter lettuce leaves
- 12 12 to 16 red (oak leaf or curly leaf) lettuce leaves
- Sesame oil, as needed for garnish
- Sesame seeds, as needed for garnish
- Thinly sliced green onions, as needed for garish
Servings:
Units:
Instructions
- Prepare miso: Combine miso ingredients in a bowl and whisk or blend until smooth. Wrap each salmon fillet in a double thickness of cheese
- 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
- salmon; refrigerate remaining miso. Cover and refrigerate fillets for 12 to 24 hours, to marinate.
- Prepare kimchi: Combine ponzu, gochujang, rice vinegar, water, sesame and peanut oils and sugar in a mixing bowl; whisk or blend to
- emulsify. Combine the cucumbers, pears and sprouts in a separate bowl. Drizzle lightly with dressing (reserving extra dressing) and toss to
- coat. Refrigerate for 45 to 60 minutes; drain liquid then redress to coat.
- Salmon: Remove cheesecloth from salmon fillets; discard cheesecloth. Preheat oven to 500F. Place fillets in a spray-coated roasting pan.
- Brush the salmon with reserved miso; roast salmon for 3 minutes, repeat brushing and turning pan. Check for doneness at 6 to 7 minutes,
- then continue roasting (if needed) cooking just until fish is opaque throughout.
- 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
- 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
- a sprinkle of sesame seeds and green onions.
Share this Recipe
