Modern miso salmon with Hokkaido pumpkin puree, pear kimchi, and nori chips (variant e281024b) - photo 1
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Modern miso salmon with Hokkaido pumpkin puree, pear kimchi, and nori chips (variant e281024b)

Pikantne Asian Fusion Cuisine Main dishes 90 min Medium 31 wyświetleń ~61.87 PLN - (0)
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Description

A seasonal fusion dish combining Japanese, Korean, and modern techniques: a delicate salmon fillet with a white miso and mirin glaze, served on creamy Hokkaido pumpkin puree, complemented by spicy-sweet kimchi made from Asian pear, with crispy nori chips and loose sushi rice. The dish has a harmonious palette of flavors: the sweetness of pumpkin and miso, the acidity of lime and rice vinegar, the spiciness of ginger and garlic, and the sea taste of nori. It looks impressive: the golden glaze of the salmon on smooth orange puree, green accents of chives, and black, shiny nori chips create a modern composition perfect for a dinner party or elegant celebration of the pumpkin season.

Ingredients Used

Ingredients (20)

Servings:
4
  • Salmon fillet 600 g
  • Hokkaido pumpkin (cleaned) 600 g
  • Sushi rice (dry) 300 g
  • Mirin 30 ml
  • Soy sauce 45 ml
  • Honey 30 ml
  • Fresh ginger 20 g
  • Garlic 3 ząbki (~15 g)
  • Lime 3.2 szt. (~160 g)
  • White miso paste 60 g
  • Rapeseed oil 30 g
  • Rice vinegar 20 ml
  • Asian pear (peeled and cut into thin strips) 300 g
  • Nori sheets (for chips) 8 g
  • Sesame oil 15 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 4 szczypty (~2 g)
  • Chives 0.3 pęczków (~30 g)
  • ✨ Opcjonalne
  • Toasted sesame seeds 10 g
  • Chili oil (optional) 20 g
💰 Szacowany koszt dania: ~61.87 PLN (15.47 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Take the salmon out of the fridge 15-20 minutes before baking to reach room temperature (this will prevent it from shrinking too much during cooking). Preheat the oven to 200°C (top and bottom heat, no fan). Wash the pumpkin, cut it in half, scoop out the seeds with a spoon, and cut it into smaller pieces. Peel the pear, remove the core, and slice it thinly (about 3-4 mm). Rinse the rice under cold water until the water is almost clear.

Ingredients: Salmon fillet, Hokkaido pumpkin (cleaned), Asian pear (peeled and cut into thin strips), Sushi rice (dry)
Use a large cutting board and a sharp knife for the pumpkin (you can also cut the pumpkin into pieces and bake it with the skin). The rice should be well rinsed before cooking — use a fine mesh strainer.

Pumpkin puree

2

Place the pieces of pumpkin (skin side down) on a baking sheet lined with parchment paper, drizzle with 15 g of rapeseed oil and lightly sprinkle with 1 g of salt. Bake in a preheated oven for 30-35 minutes, until the flesh is soft and a knife easily pierces it (you can check the softness by inserting a toothpick). Remove, let cool for a few minutes, then transfer the flesh to a blender, add 15 g of sesame oil, 3 g of lime juice (squeeze the juice), and 1 g of salt, and blend until smooth. If the puree is too thick, add 1-2 tablespoons of hot baking water to achieve a creamy consistency.

Ingredients: Hokkaido pumpkin (cleaned), Rapeseed oil, Sesame oil, Salt, Lime
Use an immersion blender in a large pot or a stand blender. The puree should be silky and smooth — blend for 1-2 minutes. Do not reheat the pumpkin to avoid losing its vibrant color.

Rice

3

Cook the rice: transfer the rinsed rice (300 g) to a pot with a thick bottom, add 360 ml of water (ratio 1:1.2 for short-grain rice). Cover with a lid, bring to a boil over medium heat, and when it starts to boil, reduce the heat to the lowest setting and cook for 12-14 minutes without lifting the lid. After cooking, let it sit covered for 10 minutes to allow the grains to 'mature'. Before serving, add 20 g of rice vinegar and gently mix with a wooden spatula.

Ingredients: Sushi rice (dry), Rice vinegar
Use a pot with a matching lid; do not stir while cooking. If you have a rice cooker, use it and apply the same water proportions.

Quick pear kimchi

4

In a bowl, mix the chopped pear (300 g) with 15 g of minced garlic, 20 g of grated ginger, 20 g of lime juice, 20 g of soy sauce, and 10 g of mirin. Add 3 g of salt and 2 g of pepper. Mix thoroughly and let it sit for at least 20 minutes for the flavors to meld. The pear kimchi should be crunchy, with a distinct salty-sour taste and a slight spiciness from the ginger.

Ingredients: Asian pear (peeled and cut into thin strips), Garlic, Fresh ginger, Lime, Soy sauce, Mirin, Salt, Black pepper
Use a ceramic or glass bowl. If you want a stronger fermentation, leave it in the fridge for 2-3 days — it will become more sour and have a more "kimchi" flavor.

Preparation of miso glaze

5

In a medium bowl, combine 60 g of white miso, 30 g of mirin, 45 g of soy sauce, 30 g of honey, 20 g of freshly grated ginger, 15 g of finely chopped garlic, and 15 g of sesame oil. Stir evenly with a spoon until a smooth, pourable glaze forms. Taste — the glaze should be sweet and salty with a hint of ginger; if it's too salty, add a few grams of honey.

Ingredients: White miso paste, Mirin, Soy sauce, Honey, Fresh ginger, Garlic, Sesame oil
Use a wooden spoon or a silicone spatula. The glaze should have the consistency of thick honey; if it is too thick, add 1-2 teaspoons of water.

Baking salmon

6

Place the salmon fillets (600 g) on a cutting board skin side down (if they have skin). Pat dry with a paper towel, lightly salt (1-2 g), and gently pepper. Brush the top side evenly with the total amount of glaze (from step 5) using a kitchen brush, reserving some glaze for later. Place the fillets on a baking sheet lined with parchment paper and bake at 200°C for 10-12 minutes (for pieces about 2-3 cm thick). In the last 1-2 minutes, turn on the grill option (if your oven has a grill function) or set the top heating element to caramelize the glaze slightly - watch closely to avoid burning.

Ingredients: Salmon fillet, Salt, Black pepper, White miso paste, Mirin, Soy sauce, Honey, Fresh ginger, Garlic, Sesame oil
Use a silicone brush to apply the glaze and a meat thermometer (internal temperature of the salmon about 50-55°C for medium doneness). The salmon is ready when the flesh easily flakes apart under light pressure from a fork.

Nori Chips

7

Cut the nori sheets (8 g) into smaller rectangles. Heat a non-stick skillet over medium heat, add 5 g of canola oil, and quickly fry the nori pieces for 10-15 seconds on each side — they should become crispy and slightly shiny. Place them on a paper towel to drain excess oil. Be careful, as nori burns very quickly.

Ingredients: Nori sheets (for chips), Rapeseed oil
It's best to fry in batches and have everything prepared, as nori burns very quickly. If you don't want to fry, you can gently toast the nori over a flame (grill) for 2-3 seconds — it will also become crispy.

Finishing and assembling the plate

8

On each plate, spread 80-100 g of pumpkin puree (use a kitchen spoon and spread it in a gentle arc). Next to it, place a portion of rice (about 75 g of cooked rice per serving). Lay a piece of salmon on the puree or next to it so that the glaze is visible. In the empty space, add 50-60 g of pear kimchi. Decorate with nori chips opposite the salmon and sprinkle with finely chopped chives (about 7-8 g per serving). Drizzle lightly with a teaspoon of sesame oil and optionally a bit of chili oil (about 5 g) if using. Sprinkle with 2-3 g of toasted sesame seeds (optional).

Ingredients: Sushi rice (dry), Salmon fillet, Asian pear (peeled and cut into thin strips), Nori sheets (for chips), Chives, Sesame oil, Toasted sesame seeds, Chili oil (optional)
Use a spoon to scoop the puree and shape the rice into mounds; create a composition where each element has a bit of space — this enhances the plate's aesthetics.

Quality control and serving

9

Check the temperature and appearance: the salmon should have a slightly pink center and flake easily; the glaze should be shiny and slightly caramelized. The puree must be smooth and creamy, the kimchi crunchy and aromatic. Serve immediately to keep the nori chips crispy.

Ingredients: Salmon fillet, Sushi rice (dry), Nori sheets (for chips)
Serve on warm plates, if possible — it will keep the dish temperature longer. If you are preparing in advance, the rice and puree can be made earlier and gently reheated before assembly.

Fun Fact

💡

Miso is a fermented soybean paste used in Japanese cuisine for centuries; its use in glazes allows for a rich umami flavor that pairs wonderfully with fatty salmon. The combination of miso and pumpkin is a modern trend in fusion cuisine, blending the sweetness of the vegetable with the depth of fermentation.

Best for

kolacja dla gości sezonowe przyjęcie jesienne romantyczna kolacja

Tips

🍽️ Serving

Serve the dish hot, right after preparation. Arrange the salmon so that the glaze is facing up and visible. Add the nori chips just before serving to keep them crispy. For those who enjoy spiciness, add a few drops of chili oil on the salmon.

🥡 Storage

Pumpkin puree and rice can be stored separately in the refrigerator for up to 2 days (in airtight containers). The miso glaze can be kept in the refrigerator for up to 3 days. Fried nori chips do not retain their crispness for long — store them in an airtight container and add just before serving. Salmon is best consumed immediately; reheating can dry out the fish — if you must reheat, do so briefly in the oven at 150°C covered with aluminum foil to retain moisture.

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