Ganjang-Marinated Salmon

SAVORY

Oct 15

Ōra King Salmon, Gim Rice, Fried Quinoa, Kimchi, Micro Wasabi

Chef Junghyun Park of Atomix | New York
Yield: 10 servings

INGREDIENTS

Salmon:
600 grams skinless Ōra King salmon fillets
150 grams ganjang (Korean soy sauce)
85 grams mirin
30 grams corn syrup
22 grams sugar
70 grams thinly sliced Korean pear
80 grams thinly sliced onion
13 grams thinly sliced jalapeño
11 grams minced garlic

Gim Purée:
30 grams gim (dried seaweed sheets), cut into small pieces
80 milliliters canola oil
20 milliliters sesame oil

Gim Rice:
1 kilogram cooked white rice
50 grams ganjang
12 grams Yondu natural liquid seasoning
10 grams sesame oil

To Assemble and Serve:
Fried quinoa
Micro wasabi
200 grams diced kimchi
150 grams thinly sliced romaine lettuce
Nasturtium leaves

METHOD

For the Salmon:
Cut salmon against the grain into ⅙-inch-thick slices. In a pot, combine ganjang, mirin, corn syrup, sugar, and 180 grams water. Bring to boil, decrease heat, and simmer 5 minutes. Strain through a chinois into a container set over an ice bath. When chilled, add salmon slices and remaining ingredients. Cover and marinate overnight.

For the Gim Purée:
Heat oven to 300°F. On a sheet tray, spread gim. Bake 3 to 5 minutes, until crisp. Transfer gim to a Vitamix blender with oils; purée.

For the Gim Rice:
In a bowl, combine all ingredients. Add 120 grams Gim Purée and mix thoroughly.

To Assemble and Serve:
Spoon 100 grams of Gim Rice into a bowl. Garnish with quinoa, wasabi, 20 grams kimchi, and 15 grams lettuce. Top with 60 grams Salmon. Finish by wreathing the Salmon with nasturtium leaves.

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