Honey Mustard Glazed Salmon with Radicchio Bulgur Salad and Miso Broth
- Level: Intermediate
- Total: 1 hr 20 min (includes soaking and standing time)
- Active: 1 hr 20 min
- Yield: 4 servings
- Level: Intermediate
- Total: 1 hr 20 min (includes soaking and standing time)
- Active: 1 hr 20 min
- Yield: 4 servings
Ingredients
Radicchio Bulgur Salad:
Glazed Salmon:
To Serve:
Miso Salmon Broth:
Directions
- For the radicchio bulgur salad: Soak the bulgur in water until fluffed and softened, 20 to 30 minutes. Drain.
- In a saucepan, bring 2 cups of salted water to a boil. Stir in the bulgur. Remove from heat and allow it to stand for 25 minutes. Drain and set aside.
- Coat a grill pan with olive oil and preheat to medium-high heat.
- Place the garlic cloves, jalapeño, radicchio and red onion on the grill pan and season well with salt. Grill and cook, turning occasionally, until evenly charred. Remove from the heat and let cool. Once cool enough to handle, cut the red onion and radicchio into bite-size pieces, and the jalapeño into a small dice.
- In a mixing bowl, gently toss together the bulgur, charred vegetables, garlic, soft herbs, dried fruit, fish sauce, grapefruit, orange, lime juice and the 1/4 cup olive oil until evenly combined. Season with salt and pepper.
- For the glazed salmon: Preheat the oven to 425 degrees F.
- In a small bowl, combine the mustard, honey, miso, soy sauce, berbere and 2 tablespoons of the olive oil. Season with salt and pepper.
- In a large skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Sprinkle the salmon with salt and pepper and place in the skillet, skin-side down. Add the butter to the skillet. Glaze the salmon with the honey-mustard-mixture and cook for 6 minutes, then gently flip. Baste the salmon with the butter in the pan and cook until the salmon is just cooked through, another 3 minutes.
- To serve: Divide the Radicchio Bulgur Salad between four large, shallow bowls. Place the Glazed Salmon on top. Gently pour 1 cup of the Miso Salmon Broth around the side of each bowl.
Miso Salmon Broth:
- In a heavy-bottomed stock pot, add the salmon bones, carrots, leeks, onions, garlic, peppercorns and bay leaves. Cover with 10 cups of cold water and bring to a gentle simmer. Once simmering, reduce the heat to low, so only a few bubbles come up to the surface of the stock. Cook for 45 minutes, skimming off any impurities as they rise.
- After 45 minutes, strain the stock through a fine-mesh sieve and discard the solids. Transfer the liquid back into a stockpot and whisk in the miso. Bring to a simmer and cook for another 15 minutes. Season to taste with salt.
