In this refreshing yet tangy starter, Lambert marinates finger-sized strips of salmon fillets in a flavor-forward combination of honey, kimchi, white miso, white soy sauce, roasted garlic and yuzu juice. With a little salt, room temperature and time, julienned carrots and cucumber slices start to leak their juices and then are mixed with cilantro, mint, basil, scallions, rice wine vinegar and extra-virgin olive oil. The vegetables are spooned into romaine cups, with cooked salmon strips placed on top and a final drizzle of reserved marinade. “I just really enjoy modern American cuisine,” he says. “It allows me to use a lot of ingredients from around the world and make them familiar.”
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