Salmon with Orange Gochujang Glaze, Forbidden Rice with Shiitake Mushroom, and Grilled Baby Bok Choy
Chef Kyle Cassaday from Siniikaung Steakhouse at Soaring Eagle Casino & Resort
About this dish: This dish actual began with the idea of sweet pepper bacon. A few friends and myself messed around with it in culinary school 13 years ago, and I enjoyed the sweet fatty and pepper combination. I dropped the bacon and pepper and substituted a newly discovered ingredient in gochujang, glazed a piece of salmon with it, and emulsified some butter into the “dripping” to form a sauce. For the dish, I originally presented it with a slab of glazed house bacon as tribute to the origins, but it felt out of place to anyone other than me.
Orange Glazed Salmon Ingredients:
(Yield: 4 – 6oz Servings)
- 12 each 3oz Salmon Filets
- 1 Tablespoon Kosher Salt
- 2 Tablespoon Vegetable Oil
- 4 Tablespoon Butter
- 1 Recipe Orange Gochujang Glaze
Orange Glazed Salmon Directions:
- Heat large sauté pan over medium-high heat with vegetable oil.
- When oil begins to shimmer, season salmon with salt and place in pan presentation side down first.
- Cook for approximately 3 minutes and turn salmon over and cook for an additional 2 minutes.
- Add orange glaze to pan and baste salmon with orange glaze until cooked to desired doneness, suggested medium.
- Remove salmon from pan.
- Remove pan from the heat source and add butter, swirling and stirring until emulsified with the sauce.
- Place rice, bok choy, and salmon on plate and drizzle with orange glaze butter and serve.
Orange Gochujang Glaze Ingredients:
(Yield: 10 ounces)
Heading:
- 2 ounces Gochujang Paste (Fermented Hot Pepper Paste)
- 2 ounces Honey
- 3 Tablespoon Brown Sugar
- 2 ounces Mirin
- 2 each Orange – Zest 1, 2 juiced
Orange Gochujang Glaze Directions:
- Place all ingredients in blender and puree until combined.
Forbidden Rice with Shiitake Mushroom Ingredients:
(Yield – 6 Portions)
- 10 oz Forbidden Rice
- 2 ½ Cup Water
- ¼ Dried Shiitake Mushroom
- ½ oz Kombu
- 1 oz Kosher Salt
Forbidden Rice with Shiitake Mushroom Directions:
- Bring water, dried shiitake and kombu to a simmer, remove from heat and steep for 1 hour.
- Strain reserving mushrooms for later use.
- Add rice and salt to liquid and cook over low heat until liquid is absorbed and rice is cooked.
- Dice reserved mushrooms and fold into forbidden rice.
Grilled Baby Bok Choy Ingredients:
(Yield 6 Portions)
- 1 Baby Bok Choy
- 2 oz Extra Virgin Olive Oil
- ½ oz Kosher Salt
Grilled Baby Bok Choy Directions:
- Trim base of bok choy and separate into individual leaves
- Toss bok choy with salt and oil
- Place on grill until slightly charred and cooked through
