Sea Moss Salmon with Kimchi Dressed Greens
Nibbles and Bites Issue #47: Happy Freakin' Holidays
We’re back, baby! This week I am writing to you, freshly married and with a new last name (hence the silence) from my kitchen in Brooklyn where I am making a slow roasted salmon topped with simple compound butter that is loaded with Sea Moss, sesame and gochujang. I cannot honestly say that his dish is that attractive, because it just isn’t, but there are plenty of delectable things in this world that aren’t gorgeous. It also could not be simpler, you just soften some butter, stir in some seasonings and smoother the butter-seaweed mixture on top of the fish before roasting for 30 minutes or so.
I don’t know about you, I have been dashing around preparing for Christmas and the holidays. I already made the rounds to all the little shops on Atlantic Avenue buying a few things here and there, and admiring all of the food themed ornaments that are both overpriced and seemingly stocked in every single store everywhere. You know the ones that I am talking about, the glossy and sparkly tin of sardines, bright yellow NYC taxi cabs, and glass espresso martini ornaments. They are definitely cute, but why are they ubiquitous and what happened to novelty ornaments?!
While buzzing about from store to store, I also made my annual pilgrimage to Paper Source to pick up some wrapping essentials, sparkly bows, silver and gold ribbon and some tissue paper scented with pine (something I didn’t realize until opening). Sometimes I just go in there to admire all of the individual sheets of wrapping paper hanging on the wall and on a very rare occasion I actually convince myself that it is worth the price and walk out with one. Paper Source gives me such an endorphin rush, don’t get me started. I could go on!
Speaking of Christmas and stocking stuffers, I used Woon’s Sea Moss in the compound butter for my salmon recipe this week and I think it would make the perfect stocking stuffer for someone who likes to cook and loves umami. I honestly may have talked about it here before. This seasoning tastes slightly fishy and vaguely of the ocean. If you have a friend who is into tinned fish, anchovies, miso and loves the salinity of fish sauce then this seasoning is definitely for them. It’s great sprinkled on a bowl of rice and makes a delicious seasoning on popcorn, fried eggs and avocado toast. Highly recommend it!
Sea Moss Salmon with Kimchi Dressed Greens
Ingredients:
1lb salmon fillet
2 tablespoons butter
2 tsp Woon’s seamoss
2 tsp gochujang
1 tsp sesame oil
Instructions:
Preheat the oven to 350 degrees. Place the butter in a small bowl and microwave for about 10 seconds until slightly softened. Add the sea moss, gochujang, and sesame oil to the bowl and stir until well combined.
Meanwhile, season the flesh of the fish and salt and pepper. Place the salmon skin side down in a small baking dish. Top the fish with the sea moss butter making sure that every part of the fish is covered. Once the oven is at 300 degrees, place the baking dish in the oven and bake for about 30 minutes or until the fish is cooked through completely.
Remove from the oven and allow to cool for about 5 minutes before serving.
I served the salmon with a very simple green salad with kimchi dressing. The dressing was quick, I added some kimchi brine from two different jars of kimchi and olive oil in a one to two ratio, meaning for every tablespoon of kimchi brine, I added 2 tablespoons of olive oil.
I then seasoned the dressing with salt and pepper, sealed the top of my pint container firmly and rattled it about until the dressing was homogenous. In this application the kimchi brine acts as a spicy, extra fermented vinegar and it makes for a light and bright dressing that cuts through the richness of the buttery fish.
I hope you enjoy this recipe! Wishing everyone a warm, peaceful holiday and a happy new year!
Best,
Kristen