Scottish Salmon Recipe
Butternut squash purée, crispy bibimbap, Gochujang, miso, crunchy slaw
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Ingredients
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Salmon & Marinade
Butternut Squash Purée
Crispy Bibimbap (crispy veg & rice base)
Crunchy Slaw
Finishing & Garnish
Method
Salmon & Marinade
- 1
Prepare marinade
In a small bowl whisk together gochujang, white miso, soy sauce, rice vinegar, sesame oil, and honey until smooth. Add black pepper and taste; adjust balance with an extra teaspoon of honey or vinegar if needed.
- 2
Marinate salmon
Pat salmon fillets dry with paper towels. Lightly score the skin side if very thick. Brush both sides (especially the top) with 2 tablespoons of the marinade, reserving the rest for glazing. Let sit at room temperature for 15–20 minutes (or refrigerate and marinate up to 1 hour).
- 3
Sear and finish
Heat a large heavy skillet over medium-high heat with 1 tablespoon neutral oil. When shimmering, place salmon skin-side down and press gently with a spatula for 20 seconds to ensure even contact. Cook skin-side down for 4–6 minutes depending on thickness until skin is crisp and the fish is cooked two-thirds of the way up. Flip carefully and brush the cooked side with remaining marinade. Cook 1–2 minutes more or until just cooked through (internal temp ~52–55°C / 125–130°F for medium). Remove from heat and let rest 2 minutes. If you prefer, briefly broil (1–2 minutes) after glazing for a sticky finish—watch closely to avoid burning the gochujang.
Butternut Squash Purée
- 4
Roast squash
Preheat oven to 200°C (400°F). Peel, halve, and seed the butternut squash. Cut into roughly 2–3 cm cubes. Toss with 1 tablespoon melted butter (or a drizzle of oil) and a pinch of salt on a rimmed baking sheet. Roast 25–30 minutes until tender and lightly caramelized, turning once.
- 5
Purée
Transfer roasted squash to a blender or food processor with remaining 1 tablespoon butter, 60 ml cream, 1 teaspoon salt, 1/2 teaspoon black pepper and 1/4 tsp nutmeg. Blend until smooth and silky, adding 1–2 tablespoons water or cream if needed to reach a smooth spoonable consistency. Keep warm; reheat gently if needed before plating.
Crispy Bibimbap (crispy veg & rice base)
- 6
Prepare rice base
Break up any large clumps of day-old rice. Heat 2 tablespoons vegetable oil in a large nonstick or cast-iron skillet over medium-high. Add the rice, press down with a spatula to form an even layer, and let cook undisturbed 4–5 minutes until a golden crust forms on the bottom. Flip sections of rice (or invert onto a plate and slide back) and cook an additional 3–4 minutes to crisp both sides. Transfer crisped rice to a warm plate and keep in a low oven (80–90°C / 175–195°F).
- 7
Sauté vegetables
Wipe the skillet, add 2 tablespoons oil and heat over medium-high. Add minced garlic, julienned carrot and zucchini, and sauté 1–2 minutes until slightly softened. Add bean sprouts and cooked rice, drizzle 1 teaspoon sesame oil, season with 1/2 tsp salt and 1/4 tsp black pepper. Toss to combine and briefly press again into the pan to crisp slightly for 2–3 minutes. Stir in sliced spring onions. The result should be a mix of crisped rice bits and tender veg—this is the 'bibimbap' component.
Crunchy Slaw
- 8
Make dressing and toss
In a small bowl whisk rice vinegar, lime juice, honey, toasted sesame oil and 1/4 tsp salt. Taste and adjust acidity or sweetness. In a large bowl combine green and red cabbage, red pepper, cucumber and cilantro. Pour dressing over the vegetables and toss well to coat. Let sit 5–10 minutes to soften slightly but remain crunchy. Keep chilled or at cool room temperature until plating.
Finishing & Garnish
- 9
Plate
Spoon a generous smear (about 3–4 tablespoons) of warm butternut purée in the center of each plate. Top one side with a portion (about 3/4 cup) of the crispy bibimbap mixture to create texture contrast. Place a glazed salmon fillet on top of the purée or slightly over the rice so crisp skin is visible. Arrange a small heap (about 1/2 cup) of crunchy slaw beside the fish for freshness and acidity.
- 10
Garnish
Drizzle any leftover marinade lightly around the plate (optional, warm it slightly first). Sprinkle toasted sesame seeds over the salmon and rice, add microgreens on top of the fish, and serve with a lemon or lime wedge on the side. Serve immediately so salmon skin stays crisp.