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For more information on ASMI’s campaigns to promote Alaskan seafood, please contact the Southern Europe office, located in Barcelona, Spain, to request media information or artwork.

David McClellan

Alaska Seafood Marketing Institute Regional Representative

C/ Borrell 7 – Local 19 08190 St. Cugat del Vallès (Barcelona) Spain

Tel:+34 93 589 8547
Fax:+34 93 589 7051

E-mail: dmcclellan@alaskaseafood.org
Web: www.alaskaseafood.org

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Salmao Vermelho Em Salmoura Com Espuma De Kimchee E Ikura

Soused red salmon with kimchi and ikura foam

Salmao Vermelho Em Salmoura Com Espuma De Kimchee E Ikura

Soused red salmon with kimchi and ikura foam

Course Main Course
Alaska Product Sockeye Salmon
Servings 4

Ingredients
  

  • Fillets of red Alaskan salmon skin and bones removed
  • 4 kilo coarse salt
  • 800 g brown sugar

For the Kimchi:

  • 1000 g honey
  • 4 dl mirin
  • 4 litre cream
  • 600 g Kimchi
  • 4 dl soy sauce
  • 16 g fish gelatin
  • Ikura

Instructions
 

  • Mix the salt and brown sugar and put a layer in the bottom of a stainless steel tray: place the cleaned salmon fillets on top so they are not touching each other. Cover with the rest of the salt and leave in the fridge at 2 ºC for 2 hours.
  • Then remove the salt, wash the fillets well under cold running water, dry them and rub with extra virgin olive oil. Keep in the fridge until ready to use.

For the Kimchi foam:

  • caramelize the honey until dark golden brown, add the mirin and cook until the alcohol has burned off. Add the cream and reduce for 10 minutes until creamy. Remove from the heat and add the kimchi and soy sauce, mix in well and finally add the soaked fish gelatin until dissolved and pass through a very fine sieve.
  • Put the mixture in a syphon and refrigerate. Load two syphon charges.
  • Cut the salmon into 8 mm thick strips and arrange on a plate. Decorate with a little Kimchi foam and some Ikura roe. Sprinkle with a little finely chopped chive and some drops of olive oil.
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