6 people


  • 1 1/2 lb salmon cut into 6 equal pieces
  • 3 tbsp sesame seeds roasted
  • 2 tbsp coriander coarse ground
  • 1 tbsp korean chili flakes
  • 1 tsp chinese 5 spice
  • 1 salt to taste
  • 6 tbsp olive oil

Miso Veloute sauce

  • 8 cups water
  • 1 cup bonito flakes
  • 1/2 cup miso
  • 1 cup or more salmon scrapes (skin, bones, fat, etc..
  • 1/4 cup soy sauce low sodium
  • 1 salt to taste if need be


  • 2 tbsp butter
  • 2 tbsp flour

Vegetables for sauce

  • 1 cup red onion
  • 1 cup macadamia nuts
  • 1 cup korean melon diced
  • 1 cup avocado diced
  • 1 whole nectarine diced
  • 2 whole jalapenos small diced
  • 1 whole lime juiced
  • 3 whole finger limes
  • 3 tbsp chives chopped
  • 3 tbsp olive oil
  • 1 salt to taste

Nutritional information

Calories: 679kcalCarbohydrates: 21gProtein: 65gFat: 36gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 21gCholesterol: 111mgSodium: 1805mgPotassium: 1549mgFiber: 7gSugar: 6gVitamin A: 1552IUVitamin C: 16mgCalcium: 135mgIron: 4mg

Certified Reconditioned Standard

Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 6 people

For the Miso Veloute

  • In a large pot add water miso, bonito flakes, and salmon scraps.  Bring to a boil and turn down to a simmer and reduce by 1/3-1/2 or until the stock is rich and full of flavor.  In a different small sauce pot add butter on medium heat.  
    When the butter has melted completely add the flour to make a roux.  Cook for one minute and then strain the fish stock into the roux stirring continuously.  The sauce should start to have a nice consistency after a few minutes. Add the macadamia nuts to the sauce and cook for on low heat for 10 minutes or so. Adjust the seasoning with salt or soy. Then turn down to the lowest heat and keep warm.  

For the Salmon

  • Clean out the pot you made your miso broth in and add olive oil, onion, jalapenos. Cook for 3 minutes and then add the melon and the miso sauce. Cook for 5 minutes and then add the avocado, nectarine, lime, finger limes, and chives. Taste the sauce now and adjust with salt if need be. Set aside and keep warm.
    In a small bowl, mix, coarse ground coriander, sesame seeds, korean chili, and 5 spice.  Drizzle salmon fillets with 2 tbsp of olive oil.  Season with salt on both side of the fillet.  Then on the fillet side add a layer of the spice mixture.  Then in a non stick pan with the remaining olive oil place the salmon spice side down into the pan on medium low heat.  
    Cook for 6-7 minutes on that one side. Meanwhile take a ladle of the sauce down on the plate with the vegetables on top of the sauce.  Then flip the salmon over and let it sit in the pan for 20 seconds then take out and place next to the sauce.  Finish the dish with chopped chives, serve and enjoy!
    king salmon with korean melon and miso

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