Recipe: Miso Glazed Salmon with Kimchi and Kelp Crumbs 

Image source: IN Noosa Magazine

Tell your tastebuds to get ready! Matt Golinski’s miso-glazed salmon with kimchi and kelp crumbs will have your mouth watering in moments. This is one to share with friends while you relax fireside this winter. 

 

Serves 4 as an entrée (DF)  

Ingredients: 

4 x 100gm pieces Atlantic Salmon 

½ cup Nourishing Wholefoods Kimchi 

100gm Lust for Crust sourdough, coarsely crumbled 

1tbs dried kelp, crumbled 

1tbs sesame oil 

1tbs miso 

1tbs mirin 

1tbs soy sauce 

¼ cup shiso leaves 

 

Method:

In a frying pan, lightly heat the sesame oil then add the sourdough crumbs and kelp, and stir over a low heat until crunchy and golden. 

Whisk together the miso, mirin and soy sauce. 

Very quickly sear the salmon pieces on both sides, and pour over the miso glaze. 

Transfer to a serving plate and top with generous amounts of kimchi. 

Sprinkle over the sourdough crumbs and garnish with shiso. 

 

Want to learn more about the importance of gut health? Check out Matt’s article about Gut Gardens in the Autumn edition of IN Noosa Magazine. 

About the Author /

matt@innoosamagazine.com.au

Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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