Happy Mother's Day
Korean Coffee BBQ Salmon
Danny Seo is the editor in chief of Naturally, Danny Seo, a national print magazine that celebrates the idea that style and sustainability don't need to be mutually exclusive from each other. We've partnered with Danny to bring you a fun, new twist on a backyard BBQ!
For the BBQ Lacquered Salmon...
Ingredients
- 1 espresso shot, or 1 ½ ounces strongly brewed Westrock coffee - We recommend our
- 2 tbsp maple syrup
- 2 tbsp gochujang
- 2 6-ounce wild salmon fillets
- 1 tbsp black sesame seeds
- ¼ cup pea shoots
Instructions
- Preheat oven to 425°F
- Combine the espresso, maple syrup, and gochujang in a small bowl
- Add salmon fillets to bowl, allow salmon to marinate in refrigerator for 20 minutes
- Place salmon fillets on a parchment-lined sheet tray, bake for 8 minutes
- Reduce remaining marinade in pan over medium heat for 2-3 minutes or until thickened, spoon over salmon before serving
- Top with sesame seeds and garnish with pea shoots
For the Ginger Nappa Slaw...
Ingredients
- 1 small Nappa cabbage, thinly sliced
- 1 tsp sea salt
- ⅓ cup pickled ginger
- 1 Asian pear, cubed
- 2 tbsp white sesame seeds
Instructions
- Add cabbage to a large bowl with salt, massage for a few minutes or until cabbage is tenderized
- Squeeze and discard any released cabbage liquid, set cabbage aside
- Chop pickled ginger and cut pear in large cubes (approximately 2 cups)
- Fold both items into massaged cabbage
- Allow slaw to sit for 10 minutes at room temperature before serving
- Garnish with sesame seeds and serve with Korean coffee BBQ lacquered salmon
