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Benjamin Lambert

Benjamin Lambert
Executive Chef
Modena DC (Knightsbridge Restaurant Group)

Honey-and-Kimchi-Marinated Salmon Lettuce Wraps with Pickled Vegetables

Recipe courtesy of Benjamin Lambert
Sponsor: National Honey Board

Servings: 4


Marinated Salmon:

  • 8 oz honey
  • 7 oz kimchi
  • 10 ½ oz white miso
  • 1/3 c white soy sauce
  • 2 oz roasted garlic
  • 1 ½ oz yuzu juice
  • 12 oz salmon fillet

Marinated Vegetables:

  • 4 oz julienne carrots
  • 4 oz cucumber slices
  • ½ tsp kosher salt
  • 1 oz cilantro
  • 1 oz mint
  • 1 oz Thai or Italian basil
  • 2 oz sliced scallions
  • 2 oz extra-virgin olive oil
  • 1 oz rice wine vinegar

For service:

  • 8 romaine lettuce cups
  • 1 lime quartered into wedges


Marinated Salmon:

  1. In a blender, combine the honey, kimchi, miso, soy sauce, garlic and yuzu juice. Blend until smooth.
  2. Cut the salmon into finger-sized strips and marinate it in 5 oz of the marinade for at least 1 hour.

Marinated Vegetables:

  1. Combine the carrots, cucumbers and salt in a bowl and leave at room temperature until the liquids start to come out.
  2. Add the remaining ingredients and mix well.

For service:

  1. Warm a nonstick sauté pan over high heat with 1 tsp oil.
  2. Reserve the marinade. Cook the salmon, reducing the heat to medium.
  3. While the salmon is cooking, assemble the lettuce wraps. Lay out the romaine cups and spoon the marinated vegetables onto each cup.
  4. Divide the cooked salmon between the cups. Spoon a little bit of the marinade on top of the cooked salmon.
  5. Serve 2 wraps per portion with lime wedges on the side.

Project Management: Summit F&B
Photography: National Honey Board

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