Name: Cedar-Smoked Sesame Glazed Salmon with Miso-Kimchi Butter and Grilled Tomatoes
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Ingredients: 2 pounds salmon fillet, skin removed; 1 tablespoon olive oil; Salt and pepper to taste; 8 tablespoons unsalted butter, softened; 1/4 cup soy sauce; 1/4 cup honey; 2 cloves garlic, minced; 2 tablespoons yellow miso paste; 2 tablespoons kimchi, finely chopped; 1 teaspoon sesame oil; 1 tablespoon toasted sesame seeds; 2 tablespoons fresh basil, chopped; 2 cups heirloom cherry tomatoes; 1 tablespoon fresh ginger, grated

kimchi

How can I reduce the spiciness of my kimchi?

What can I substitute fish sauce with in a kimchi recipe?

What other vegetables can I use in kimchi?

This recipe delivers a sumptuous salmon fillet, first marinated in a soy-honey-ginger concoction, then beautifully charred over cedar plank to infuse a smoky finish. The final touch is a glaze of rich sesame honey, complemented with an Asian-inspired miso-kimchi butter. With juicy grilled tomatoes to accompany, the dish boasts an abundance of flavor profiles that will excite every palate.

Soybeans

Milk

Fish

Wheat

Mediterranean

Seafood

gram

salmon

Oils

milliliter

olive oil

Seasonings

Salt & Pepper

Butter & Margarine

unsalted butter

Sauces

soy sauce

Honey

honey

Fresh Vegetables

garlic

white miso paste

Pickles

sesame oil

toasted sesame seeds

fresh basil

cherry tomato

fresh ginger

Trans fatty acids

Vitamin D

Vitamins

Cholesterol

Selenium

Minerals

Vitamin K

Iodine

Carbohydrates

Protein

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calories

Calcium

Water

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Vitamin A

Vitamin C

Vitamin E

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

Discover the art of making simple vegan kimchi with a foolproof fermentation guide included! This Korean fermented vegetable dish brings you the perfect balance of spicy flavors and irresistible crunchiness, making it a delightful exotic side for any Asian meal.

Simple & Flavorful Vegan Kimchi

So simple and so delicious. With a few tweaks to the original recipe, this Korean cucumber kimchi is keto, low carb and only 2 Weight Watchers points!

Korean Cucumber Kimchi

Vibrant, spicy and ultra-flavorful, Kimchi Pasta makes for a quick weeknight entree, or a stunning side for a more elaborate meal, like this Gochujang Braised Pork Belly , or a thick juicy steak . While it's neither Korean nor Italian, Kimchi Pasta captures the spirit of both cuisines, and like most great pastas, it relies on just a handful of simple ingredients to imbue the humble strands of pasta with a deceptive amount of flavor.

Kimchi Pasta

If you have some kimchi and rice, try this easy kimchi fried rice recipe! It's so versatile that you can add any protein you like or omit it entirely. It'll become one of your go-to easy meals.

Kimchi Fried Rice (Kimchi Bokkeum Bap)

A great snack, picnic meal, lunchbox staple, and more -- Jumeok Bap  always tastes so good!

Kimchi Jumeok Bap 

This easy kimchi fried quinoa recipe uses just 5 ingredients and is ready in less than 10 minutes. It's a perfect side dish or base for stir fry!

Kimchi Fried Quinoa

A quick 15 minutes Korean spicy cucumber kimchi with garlic and scallions. Chill for an hour before serving. It goes great with grilled or roasted Korean dishes.

*If vegan, there's a vegan "fish sauce" that's made from dried mushrooms and seaweed and other stuff. You can also use soy sauce but I would opt for a fish sauce instead if you can.

Kkakdugi Cubed Radish Kimchi

Cedar-Smoked Sesame Glazed Salmon with Miso-Kimchi Butter and Grilled Tomatoes

Meat & Seafood

Baking Goods

Dairy

Condiment & Toppings

Produce

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Combine softened butter, yellow miso paste, finely chopped kimchi and chopped fresh basil in a bowl, mixing until well integrated. Store in the refrigerator if not using immediately.

Immerse cedar plank in water for a minimum of 2 hours prior to grilling.

While plank is soaking, in a bowl, whisk together honey, soy sauce, grated ginger and minced garlic.

Put the salmon in a ziplock bag or shallow dish. Pour marinade over the salmon. Refrigerate for 30 minutes.

Preheat grill to medium heat, about 350 degrees F.

Remove salmon from the marinade, place it on the soaked cedar plank, ensuring the whole fillet is on the plank. Season with salt and pepper.

Place the plank on the hot grill, cover to cook for approximately 12-15 minutes or until the salmon becomes uniformly pink in the center.

While salmon is grilling, in another bowl, combine the remaining honey, soy sauce, sesame oil, and sesame seeds to prepare the glaze.

Remove the salmon from the grill, set it on a flat surface to rest. Brush with the honey-sesame glaze.

Thread cherry tomatoes on skewers. Drizzle with olive oil and season with salt and pepper.

Grill the tomatoes for about 5 minutes, rotating skewers every 2 minutes until slightly charred.

Serve the cedar-smoked salmon topped with a dollop of the miso-kimchi butter and grilled tomatoes on the side. Sprinkle additional sesame seeds and fresh basil for garnishing. Any remaining honey glaze can be served on the side.

This recipe delivers a sumptuous salmon fillet, first marinated in a soy-honey-ginger concoction, then beautifully charred over cedar plank to infuse a smoky finish. The final touch is a glaze of rich sesame honey, complemented with an Asian-inspired miso-kimchi butter. With juicy grilled tomatoes t

Cedar-Smoked Sesame Glazed Salmon with Miso-Kimchi Butter and Grilled Tomatoes

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