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

  1. Preheat oven to 425°F
  2. Combine the espresso, maple syrup, and gochujang in a small bowl
  3. Add salmon fillets to bowl, allow salmon to marinate in refrigerator for 20 minutes
  4. Place salmon fillets on a parchment-lined sheet tray, bake for 8 minutes
  5. Reduce remaining marinade in pan over medium heat for 2-3 minutes or until thickened, spoon over salmon before serving
  6. 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

  1. Add cabbage to a large bowl with salt, massage for a few minutes or until cabbage is tenderized
  2. Squeeze and discard any released cabbage liquid, set cabbage aside
  3. Chop pickled ginger and cut pear in large cubes (approximately 2 cups)
  4. Fold both items into massaged cabbage
  5. Allow slaw to sit for 10 minutes at room temperature before serving
  6. Garnish with sesame seeds and serve with Korean coffee BBQ lacquered salmon