Recipes
Photo by Emily Sterne Photography
Susur Lee's Soju and Lemon Roasted Crusted Wild Salmon
Serves 4
Ingredients
1 cup TY KU soju
Juice of 3 lemons
4 pieces 6-ounce center-cut, boneless, skinless salmon
4 slices whole wheat Wonder bread
2 cups all purpose flour
2 eggs
2 cobs corn, charred
2 onions, charred
2 red bell peppers, charred
Fennel shoots, for garnish
Kosher salt and freshly ground black pepper
Canola oil
Directions
Pre-heat oven to 375 degrees. In a bowl, combine soju, lemon juice and salt to taste and marinate salmon for 10-15 minutes. Meanwhile, with a rolling pin, roll out bread slices until thickness matches that of a fettuccini noodle. Remove salmon from marinade, reserving marinade, and dip in flour, then egg wash. Replace skin side with bread, cutting bread to fit the shape of the salmon. Saute in a hot skillet, bread-side down, until golden, then roast in oven for 7-8 minutes. Dice charred vegetables and saute in skillet for 3 minutes. Deglaze with soju marinade, taking care to cook thoroughly. To plate, garnish with fennel shoots.
Cooking Tips
Filetting Salmon
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