In Salmon: Everything You Need to Know + 45 Recipes (Chronicle Books, 2016) acclaimed author Diane Morgan has crafted a go-to reference for home cooks who want to add more creative preparations of salmon to their repertoire. The book provides the basics as well as tips including: Wild versus Farmed Salmon, Know Your Species, Salmon and Health, and a Salmon Preparation Primer.
Bibimbap is a traditional Korean one-dish meal that marries rice, assorted vegetables, oftentimes kimchi, a raw or fried egg, seaweed strands, and, perhaps, a small amount of meat, chicken, or fish. It’s the ultimate grazing bowl and a terrific way to utilize leftovers. A good-size portion of rice is spooned into a large bowl and colorful mounds of cooked ingredients are arranged on top. The popular Korean chile bean sauce known as gochujang is thinned with a little water, sweetened with a bit of sugar, and flavored with Asian sesame oil, vinegar, and sometimes garlic and served as a sauce with the dish. Look for gochujang in Korean markets, in Asian markets selling Korean foods, or online. Chinese chile bean sauce is a fine substitute.
- One 12-oz (340-g) salmon fillet, skin on and scaled, pin bones removed
- 1 tablespoon soy sauce
- 2 tablespoon unseasoned rice vinegar
- 1/4 cup (60 ml) mirin (Japanese sweet cooking wine)
- 1 teaspoon peeled and finely grated fresh ginger
- 1 teaspoon sesame seeds, toasted
- 1/8 teaspoon freshly ground black pepper
- Fine sea salt
- 4 oz (115 g) bean sprouts
- 8 oz (230 g) baby spinach
- 2 teaspoon soy sauce
- 1 teaspoon Asian sesame oil
- 2 teaspoon sesame seeds, toasted
- 4 teaspoon grapeseed or other neutral oil
- 8 oz (230 g) shiitake mushrooms, stems removed, caps cut into thin strips
- 4 teaspoon mirin (Japanese sweet cooking wine)
- 2 carrots, peeled and cut into matchsticks
- 1/4 cup (60 ml) gochujang (Korean chile bean sauce) or Chinese chile bean sauce
- 2 tablespoon water
- 2 tablespoon sugar
- 4 teaspoon Asian sesame oil
- 2 teaspoon unseasoned rice vinegar
- 4 cups hot steamed rice
- 4 wok-fried eggs (optional)
- To prepare the salmon: Place the fillet in a nonreactive pan just large enough to hold it. In a small bowl, combine the soy sauce, vinegar, mirin, ginger, sesame seeds, and pepper and mix well. Pour the marinade over the salmon, then turn the salmon to coat all sides. (Alternatively, place the salmon in a freezer-strength lock-top plastic bag, pour in the marinade, press to remove any air from the bag, and seal tightly. Turn the bag to coat the salmon on all sides with the marinade.) Marinate the salmon at room temperature for at least 30 minutes but no more than 1 hour.
- Meanwhile, prepare the vegetables: Fill a large saucepan two-thirds full of water and bring to a boil over high heat. Add 1 teaspoon salt and then add the bean sprouts and cook for 1 minute. Using a slotted spoon, transfer the sprouts to a colander to drain. Blot the sprouts with paper towels and transfer to a small bowl.
- Add the spinach to the same boiling water and cook just until bright green and wilted, about 1 minute. Drain the spinach in the colander and place under cold running water to stop the cooking. Shake off the excess water. When the spinach is cool, squeeze out the excess liquid and transfer the spinach to a medium bowl.
- Toss the sprouts with 1/2 teaspoon of the soy sauce and 1/4 teaspoon of the sesame oil. Set aside. Toss the spinach with 1 teaspoon of the soy sauce, 1/4 teaspoon of the sesame oil, and the sesame seeds. Set aside.
- In a wok or a large, deep frying pan, heat 2 teaspoon of the grapeseed oil over high heat and swirl to coat the bottom and sides of the pan. Add the mushrooms and stir-fry for 1 minute. Add 2 teaspoon of the mirin, 1/4 teaspoon of the sesame oil, and the remaining 1/2 teaspoon soy sauce. Stir-fry until the mushrooms are browned and softened, about 2 minutes longer. Transfer to a plate. Add the remaining 2 teaspoon grapeseed oil to the pan over high heat and swirl to coat the bottom and sides of the pan. Add the carrots and stir-fry for 2 minutes. Add a pinch of salt and the remaining 2 teaspoon mirin and 1/4 teaspoon sesame oil. Stir-fry until crisp-tender, about 1 minute longer. Transfer to a plate and set aside.
- To make the sauce: In a small bowl, combine the gochujang, water, sugar, sesame oil, and vinegar and mix well. Set aside until ready to serve.
- Position an oven rack 3 to 4 in [7.5 to 10 cm] from the heat source and preheat the broiler. Line a rimmed baking sheet with aluminum foil. Remove the salmon from the marinade, wiping off any excess. Place the salmon, skin-side down, on the prepared baking sheet.
- Broil the salmon until it begins to color, about 3 minutes. Turn the salmon skin-side up and cook until almost opaque throughout but still very moist, or an instant-read thermometer inserted into the center registers 115° to 120 degrees Fahrenheit [45° to 49 degrees Celsius], 3 to 4 minutes longer. (Don’t worry if the skin starts to char; it will be removed before serving.)
- Remove the salmon from the broiler. Lift off the skin and discard it or chop some of the crispy pieces and reserve for garnishing the bowls. Cut the salmon into four equal portions.
- Divide the rice evenly among warmed bowls. Top each serving of rice with a portion of salmon, arranging it to one side of the bowl. Arrange the vegetables—bean sprouts, spinach, mushrooms, carrots—in individual mounds around the sides of the bowl. Slip in a wok-fried egg, if desired. Spoon some of the sauce onto the center of each bowl and garnish with some crisp salmon skin, if you like. Serve immediately.
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From Salmon by Diane Morgan, photographs by Leigh Beisch (Chronicle Books, 2016).