Goji Kitchen + Bar Recipe

Combine and reduce

In a small saucepan over medium heat combine soy sauce, mirin, honey, orange juice, lime juice, grated ginger, minced garlic, shredded kaffir lime leaves (or lime zest) and red pepper flakes. Stir to combine and bring to a gentle simmer.

Let simmer uncovered for 6–8 minutes until slightly reduced and aromatic. Watch closely so it doesn’t burn.

Finish and thicken

Whisk cornstarch into the cold water to make a slurry, then slowly whisk 1–2 teaspoons of the hot glaze into the slurry to temper, then pour the slurry back into the saucepan. Stir and simmer 1 minute until the glaze just thickens to a glossy, pourable consistency. Remove from heat and cool slightly. Reserve 1/4 cup glaze for brushing the salmon during the last minute of sear and extra for serving.

Rinse jasmine rice under cold water until water runs clear. Place rinsed rice, 2 1/4 cups water, dried kombu piece and 1/2 tsp salt in a medium saucepan and let soak 15 minutes while you prep other components.

Bring to a boil over medium-high heat, then reduce heat to low, cover tightly and simmer 12–14 minutes until water is absorbed and rice is tender.

Remove from heat, discard kombu, fluff rice with a fork and keep covered and warm until plating.

Rehydrate goji berries

Place goji berries in a small bowl and cover with 1/2 cup warm water. Let sit 8–10 minutes until plump, then drain, reserving 1 tablespoon of the soaking liquid for flavor if desired.

Sauté aromatics

Heat a large skillet or wok over medium-high heat. Add neutral oil and sesame oil. When shimmering, add julienned ginger and sliced garlic and stir-fry 20–30 seconds until fragrant but not browned.

Add mushrooms and cook 2–3 minutes until they begin to soften and release moisture.

Add baby bok choy (cut side down if halved) and cook 2–3 minutes, tossing or turning so leaves wilt but stems remain crisp-tender.

Stir in rehydrated goji berries, light soy sauce, rice wine vinegar, reserved soaking liquid (if using), toasted sesame seeds, scallions, salt and pepper. Toss to combine and cook 30–60 seconds to meld flavors. Remove from heat and keep warm.

Prep salmon

Pat salmon fillets dry with paper towels. Season both sides lightly with kosher salt and freshly ground black pepper. Let sit at room temperature 10 minutes.

Sear

Heat a large heavy skillet (preferably cast iron) over medium-high heat until very hot. Add olive oil and swirl to coat. Place salmon fillets skin-side down and press gently for 10–15 seconds to ensure even contact. Cook skin-side down 4–5 minutes until skin is crisp and salmon is cooked about two-thirds of the way up the sides.

Flip fillets carefully and cook 1–2 minutes on the flesh side. Brush the tops with 1/4 cup reserved Citrus-Kaffir Soy Glaze, then cook another 30–45 seconds to caramelize the glaze and finish cooking (salmon should register 125–130°F / 51–54°C for medium). Remove to a warm plate and tent loosely with foil to rest 2 minutes.

Divide kombu-jasmine rice among 4 warm plates (about 1/2 cup cooked rice per plate).

Spoon a generous portion of the goji-ginger vegetables alongside the rice.

Place a glazed salmon fillet atop or beside the rice and vegetables. Spoon any remaining glaze lightly over the salmon and plate.

Garnish with microgreens or cilantro, toasted sesame seeds and thin orange slices. Serve with lime wedges on the side.

If desired, pass additional Citrus-Kaffir Soy Glaze at the table.