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Charred Salmon with Smoky Thai Broth

Charred Salmon with Smoky Thai Broth

Clean, fresh ingredients elevate this smoked salmon filet. Asian inspiration and authentic Thai-Style broth lends a modern twist to the dish, featuring bok choy, edamame, and mushrooms.

Made with

What You'll Need

Amount Ingredients
4 each Alaskan King Salmon Fillet (3oz. portions)
to taste Maldon Salt
4 each Baby Bok Choy (Cut in half)
1 tsp. Vegetable Oil
1 tb Sambal
1 tb Nampla (Fish Sauce)
1 tb Low Sodium Soy Sauce
12 oz. Custom Culinary® Thai Style Vegetable Broth
1 cup Edamame
1 cup Beech or Enoki Mushrooms (Sautéed)
1/2 cup Cilantro Leaves
1/4 cup Thai Chili Slivers
1 tb Toasted Sesame Oil
1 tb Black Sesame Seeds

Preparation

  1. Place salmon fillets on rack insider of a ¼ deep half pan. Cover tightly with clear film.
  2. Using a smoking gun, insert tube and flood container with your choice of hard wood smoke. Quickly remove tube and reseal.
  3. Allow smoke to infuse onto salmon fillets for about 1 hour.
  4. In a wok, lightly char the Bok Choy on a small amount of vegetable oil.
  5. When Bok Choy is fully cooked at Sambal and toss.
  6. Add the fish sauce and soy sauce and toss until the Bok Choy is evenly coated.
  7. While Bok Choy is cooking, Pan char the salmon over high heat until lightly caramelized on the outside yet still medium rare in the center.
  8. For plating, place two Bok Choy Halves in the center of a large bowl.
  9. Carefully place a salmon fillet atop the Bok Choy and ladle 3 oz of piping hot Thai broth around the salmon.
  10. Garnish with mushrooms, edamame, cilantro and finish with a touch of Maldon and Sesame Oil.