Wood-Grilled Alaska Salmon & Kelp Noodle Salad

All you need is a bowl and a lot of patience.

The kelp noodles may take a few days to ferment. The fried salmon skin may take several hours to prepare for frying. Then, you will need to man the grill to perfectly sear the salmon. Once plated in a bowl (so "bowled?"), you'll have a vibrant wood-grilled dish featuring succulent wild Alaska salmon nestled atop a refreshing kelp noodle salad tossed in Thai basil vinaigrette. The crunchy fermented fennel and fried peanuts add brightness and texture, while the crispy salmon skin chicharrón delivers an irresistible savory punch.

Wood-Grilled Alaska Salmon & Kelp Noodle Salad

PREP TIME: 15 minutesCOOK TIME: 15 minutesFERMENTATION TIME: 72 hours TOTAL TIME: 72 hours 30 minutes

SERVINGS

Kelp noodles pair beautifully with wild Alaska salmon in this recipe by Chef Michael Scelfo.

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Equipment

• Blender

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Ingredients

For the fermented fennel (prepare 3 days in advance)
• 2 heads of fennel, cored and sliced as thin as possible
• 14 cup fish sauce
• 4 garlic cloves
• 3 Calabrian chilis, stems removed
• 1 tablespoon sugar
• 1 tablespoon salt
• 1 lemon (juiced and zested)
For the Thai basil vinaigrette
• 14 cup Thai basil leaves, thinly sliced
• 4 limes (juiced and zested)
• 14 cup extra-virgin olive oil
• 1 tablespoon honey
For the fried peanuts
• 1 cup Spanish style peanuts, skin-on
• 14 cup extra virgin olive oil
For the skin chicharone
• Skin from 1 lb. piece of Alaska salmon, scraped of any remaining flesh and fat
• 1 cup canola oil
For the salmon
• 1 pound Alaska sockeye salmon fillets, skin removed (see above) and cut into 4 even pieces
• 2 tablespoons extra-virgin olive oil
• 1 12-ounce package kelp noodles
• 14 cup basil leaves
• Flake sea salt

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Shopping List

MSC Copper River Sockeye Salmon

Shop

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Instructions

For the fermented fennel
1
Combine all the ingredients but the fennel in a blender and pulse on high until a smooth paste is formed – about 30 seconds. Add the paste to the thinly sliced fennel and mix well with your hands. Place the mixture in a tightly covered bowl and place on your counter for 3 days. Then, put it in your refrigerator. Use it within 2 weeks.
For the Thai basil vinaigrette
1
Combine all the ingredients in a bowl and mix well with a whisk. Season with salt and pepper and set aside.
For the fried peanuts
1
Combine the peanuts and olive oil in a sauce pan and warm over medium heat until toasted and slightly fragrant. Drain the peanuts, reserving the oil. Lay the peanuts out under a clean kitchen towel on a hard surface and smash them with the back of a sauté pan a few times, crushing them into small pieces. Season the peanut mix with salt and pepper. Set aside.
For the skin chicharone
1
Lay the scraped salmon skin (outside part down) on a baking sheet with parchment paper and dry in the oven at 150°F (or lowest temperature) for at least 4 hours. You can open the oven around the 4-hour mark to check if the skin is dry enough. If it still has a lot of oil attached, dry it off with a paper towel. Keep it in the oven until you're ready to fry. Heat frying oil in a high-walled sauté pan to 350°F. Fry the skins until puffed, about 1 minute. Remove them from the oil and place on a paper towel. Season with salt and pepper. Set aside.
Prepare the salmon
1
Fire up the grill and let the coals burn down to a medium-high heat. Meanwhile, soak the kelp noodles in warm water for 10 minutes. Discard the water and drizzle a small amount of olive oil over the noodles to prevent them from sticking. Set aside.
2
Season the salmon liberally with salt, pepper, and olive oil. Place it skin-side up on the hot side of the grill and let it sear. The salmon will stick until its ready to be moved, so don’t fuss until its ready. Once you can easily move it, carefully flip the salmon with a spatula, using tongs to assist. Let the salmon finish cooking skin-side down. Once the salmon is cooked, remove it from grill and let it rest for 5 minutes.
Assemble
1
Place the soaked kelp noodles in a large bowl and dress to taste, starting with ¼ cup of the Thai basil vinaigrette. Add half the amount of crushed fried peanuts, ¼ cup of the fermented fennel and mix well, seasoning with salt and pepper. Divide the noodle salad between four bowls. Place one piece of grilled salmon on top of the noodles in each bowl and garnish with the remaining peanuts, basil leaves, and a small pinch of flake sea salt.