Home Recipes Wood Grilled Alaska Salmon & Kelp Noodle Salad

Wood Grilled Alaska Salmon & Kelp Noodle Salad

This protein-rich main course combines Alaska Salmon and a salad with fermented fennel. Together, it’s a modern, vibrant dish that balances nourishment and flavor in a way only fermentation can.

Featuring Alaska Seafood

Ingredients

	Fermented fennel (Prepare 3 days in advance)
2	heads of fennel, cored and sliced as thin as possible
60ml	fish sauce
4	cloves garlic
3	Calabrian chilis, stems removed
1 tbsp	sugar
1 tbsp	salt
1	lemon juiced and zested
	Thai Basil Vinaigrette
5g	Thai basil leaves, thinly sliced
4	limes, juiced and zested
60ml	extra virgin olive oil
1 tbsp	honey
	Fried Peanuts
140g	Spanish style peanuts, skin-on
60ml	extra virgin olive oil
	Skin Chicharone
	Skin from 450g piece of Alaska salmon, scraped of any remaining flesh and fat
250ml	high temp neutral frying oil
	Salmon
450g	Alaska sockeye salmon fillets, skin removed (see above) and cut into 4 even pieces
	Assembly
2 tbsp	extra virgin olive oil
350ml	package kelp noodles
5g	basil leaves
	Flake sea salt

Step 1
Make fermented fennel: Combine all ingredients but the fennel in a blender and blend on high until a smooth paste is formed – about 30 seconds. Add paste to thinly sliced fennel and mix well with hands. Set mixture aside in a tightly covered bowl at room temp for 3 days. Move to refrigerator and use within 2 weeks.
Step 2
Prepare Thai Basil Vinaigrette: Combine all ingredients in a bowl and mix well with a whisk. Season with salt and pepper and set aside.
Step 3
Prepare Fried Peanuts: Combine peanuts and olive oil in a sauce pan and heat gently over medium heat until toasted and slightly fragrant. Drain peanuts, reserving oil. Lay peanuts out under a clean kitchen towel on a hard surface and smash with the back of a sauté pan a few times, crushing them into small pieces. Season peanut mix with salt and pepper. Set aside.
Step 4
Make Skin Chicharone: Lay scraped skin on a dehydrator tray, skin side down, and dehydrate at 60°C for 24 hours. Once skin is fully dehydrated and crisp, heat frying oil in a high walled sauté pan to 180°C. Fry skins until puffed, about 1 min. Remove from oil and place on a paper towel. Season well with salt and pepper. Set aside.
Step 5
Prepare salmon: Fire up the wood grill and let coals burn down to a medium-high heat. Meanwhile, soak kelp noodles in warm water for 10 minutes. Discard water and drizzle a small amount of olive oil over noodles to prevent from sticking. Set aside. Season salmon liberally with salt, pepper, and olive oil. Put skin-side up on the hot side of the grill and let sear. The salmon will stick until its ready to be moved, so don’t fuss until its ready. Once it is easily moved, carefully flip with a spatula using tongs to assist. Let the salmon finish cooking skin-side down. Once the salmon is cooked, remove from grill and let cool for 5 minutes.
Step 6
Assemble: Place the soaked kelp noodles in a large bowl and dress to taste, starting with 60ml of the Thai basil vinaigrette. Add half the amount of crushed fried peanuts, 60ml of the fermented fennel and mix well, seasoning with salt and pepper. Divide noodle salad between four bowls. Place one piece grilled salmon on top of the noodles in each bowl and garnish with the remaining peanuts, basil leaves, and a small pinch of flake sea salt.

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Appetizers, Fruits & Vegetables, Sides, Vegetarian or Vegan

Wood Grilled Alaska Salmon & Kelp Noodle Salad

Ingredients

Fermented fennel (Prepare 3 days in advance)

Thai Basil Vinaigrette

Fried Peanuts

Skin Chicharone

Salmon

Assembly

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

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