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Servings: 4
Zesty ginger-spiked vegetables are the perfect foil to this richly glazed fish.
Ingredients
For the Aleppo-honey glaze
- 1/4 cup honey
- 3 Tbs. black bean paste or sauce
- 2 Tbs. Aleppo pepper, or 1 tbs. each crushed red pepper flakes and sweet paprika
- 1-1/2 Tbs. toban djan or other chili paste
- 3/4 cup Sweety Drops or coarsely chopped sweet peppadew peppers
- 1/3 cup rice vinegar
For the turnips and ginger
- 2-1/2 cups dashi broth
- 1-1/4 cups mirin
- 3/4 lb. turnips, peeled and thinly sliced, preferably on a mandoline
- 8 oz. peeled fresh ginger, cut into 1-inch pieces
For the salmon and kale
- 4 6-oz. skinless center-cut salmon fillets
- 1-1/2 Tbs. olive oil
- Kosher salt and freshly ground black pepper
- 4 oz. dinosaur kale, stems removed and leaves thinly sliced crosswise
- 2 slices bacon (about 2 oz.), cooked and chopped
- 4 scallions, thinly sliced, for garnish
Preparation
Make the glaze
- In a medium bowl, combine the honey, bean paste, Aleppo pepper, and toban djan. Purée the peppers and rice vinegar in a blender, and whisk into the honey mixture.
Cook the turnips and ginger
- Bring the dashi and mirin to a simmer in a large pot over medium heat. Add the turnips and ginger, and cook until the turnips are tender, about 7 minutes. Remove from the heat, and let cool in the broth, about 15 minutes. Remove and discard the ginger. Strain the turnips from the liquid and reserve.
Grill the salmon and cook the kale
- Prepare a medium (350°F to 375°F) gas or charcoal grill fire. Brush the salmon lightly on both sides with 1/2 Tbs. of the oil and season with a pinch of salt and pepper. Grill the fish, flipping once, until medium rare (140°F). Remove from the grill and brush each fillet with 1 tsp. of the glaze. Reserving any remaining glaze.
- Heat the remaining oil in a large skillet over medium-high heat. Add the kale and cook, tossing until just wilted, about 2 minutes. Add the turnips and bacon, toss to combine, and season with salt and pepper.
- To serve, divide the vegetables among four plates. Top with the grilled fish, and sprinkle with the scallions. Pass the remaining glaze at the table.
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