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Restaurants›The Carbon Bar›Bourbon Miso Glazed Salmon Recipe

Bourbon Miso Glazed Salmon Recipe

Inspired by The Carbon Bar

Time1h

Serves4

Seasonal vegetables, kimchi smashed potatoes, apple fennel slaw, fried enoki mushrooms. Dairy Free, Gluten Free, Pescatarian.

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Ingredients

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Salmon

4 pieces salmon fillets

2 tbs white miso paste

1 tbs Honey

1 tbs soy sauce (gluten-free)

1 tsp Toasted sesame oil

Kimchi Smashed Potatoes

1 lb Baby potatoes

1 cup kimchi

2 tbs Green onions

2 tbs olive oil

1 tsp Celtic sea salt

Apple Fennel Slaw

1 piece green apple, julienned

1 piece fennel bulb, thinly sliced

2 cups cabbage, shredded

2 tbs olive oil

1 tbs Apple cider vinegar

to taste Celtic sea salt

Fried Enoki Mushrooms

8 oz enoki mushrooms

1 cup rice flour

1 cup water

to taste oil for frying

Seasonal Vegetables

1 cup broccoli florets

1 cup carrots, sliced

1 cup Zucchini, diced

2 tbs olive oil

to taste Celtic salt and pepper

Method

Preparation

1

Prepare the Salmon

In a bowl, whisk together bourbon, miso paste, honey, soy sauce, and sesame oil. Marinate salmon fillets in the mixture for at least 30 minutes.

2

Cook the Potatoes

Boil baby potatoes until tender, about 15 minutes. Drain and smash them lightly. Mix in kimchi, green onions, olive oil, and salt.

3

Prepare the Slaw

In a large bowl, combine green apple, fennel, and cabbage. Drizzle with olive oil and apple cider vinegar, then season with salt to taste.

4

Fry the Enoki Mushrooms

In a bowl, mix rice flour and water to make a batter. Dip enoki mushrooms into the batter and fry in hot oil until golden and crispy. Drain on paper towels.

5

Cook the Seasonal Vegetables

In a skillet, heat olive oil and sauté broccoli, carrots, and zucchini until tender. Season with salt and pepper.

Cooking

6

Cook the Salmon

Preheat the grill or oven to medium-high heat. Grill or bake the marinated salmon for about 6-8 minutes per side, or until cooked through and flakes easily with a fork.

Plating

7

Serve the Dish

On a plate, place a portion of kimchi smashed potatoes, top with the grilled salmon, and arrange seasonal vegetables and apple fennel slaw on the side. Garnish with fried enoki mushrooms.