Benjamin Lambert
Executive Chef
Modena DC (Knightsbridge Restaurant Group)
Honey-and-Kimchi-Marinated Salmon Lettuce Wraps with Pickled Vegetables
Recipe courtesy of Benjamin Lambert
Sponsor: National Honey Board
Servings: 4
Ingredients
Marinated Salmon:
- 8 oz honey
- 7 oz kimchi
- 10 ½ oz white miso
- 1/3 c white soy sauce
- 2 oz roasted garlic
- 1 ½ oz yuzu juice
- 12 oz salmon fillet
Marinated Vegetables:
- 4 oz julienne carrots
- 4 oz cucumber slices
- ½ tsp kosher salt
- 1 oz cilantro
- 1 oz mint
- 1 oz Thai or Italian basil
- 2 oz sliced scallions
- 2 oz extra-virgin olive oil
- 1 oz rice wine vinegar
For service:
- 8 romaine lettuce cups
- 1 lime quartered into wedges
Directions
Marinated Salmon:
- In a blender, combine the honey, kimchi, miso, soy sauce, garlic and yuzu juice. Blend until smooth.
- Cut the salmon into finger-sized strips and marinate it in 5 oz of the marinade for at least 1 hour.
Marinated Vegetables:
- Combine the carrots, cucumbers and salt in a bowl and leave at room temperature until the liquids start to come out.
- Add the remaining ingredients and mix well.
For service:
- Warm a nonstick sauté pan over high heat with 1 tsp oil.
- Reserve the marinade. Cook the salmon, reducing the heat to medium.
- While the salmon is cooking, assemble the lettuce wraps. Lay out the romaine cups and spoon the marinated vegetables onto each cup.
- Divide the cooked salmon between the cups. Spoon a little bit of the marinade on top of the cooked salmon.
- Serve 2 wraps per portion with lime wedges on the side.
Project Management: Summit F&B
Photography: National Honey Board
