# End-of-Season King Salmon Three Ways with Chocolate Avocado Pudding and Berries > King salmon gets three distinct treatments: silky fillets in spicy tomato-coconut bisque, charred lemongrass collars over miso butter corn, and shio koji bellies with roasted autumn vegetables and bright miso mojo. It’s a late-season dinner built around the different textures of the fish, finishing with dark chocolate avocado pudding, fresh berries, and crunchy cacao nibs. - URL: https://www.chezjk.com/recipes/last-week-leftovers-multi-course-wild-king-salmon-dinner-sous-vide-salmon-in-spi - Author: Jonathan Katzman - Cooked and photographed: 2021-10-04 - Recipe updated: 2026-10-23 - Serves: 4 servings, served as a multicourse dinner - Tags: gluten-free, nut-free, pescatarian ![End-of-Season King Salmon Three Ways with Chocolate Avocado Pudding and Berries](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F240c074262fec972.jpg) ## Sous Vide King Salmon Fillets Gentle water-bath cooking preserves king salmon’s rich, tender texture. Serving it without searing lets the tomato-coconut bisque provide the contrasting intensity. ### Ingredients - 12 oz king salmon fillet, skin and pin bones removed, cut into four equal pieces about 1 inch thick - 1/2 tsp Diamond Crystal kosher salt - 2 tsp olive oil ### Instructions 1. Heat a sous vide bath to 122°F / 50°C for soft, medium-rare salmon. 2. Season the fish with salt. Place in a food-safe cooking bag with the olive oil, arranging the pieces in one layer; seal gently without crushing them. 3. Submerge and cook for 35–45 minutes for pieces about 1 inch thick. The salmon should be barely set and separate into moist flakes under gentle pressure. 4. Remove carefully, blot away any surface albumin, and transfer directly to warm bowls with the bisque. Do not sear. ### Notes - This low-temperature preparation is not pasteurized. Use fish suitable for undercooked service, including appropriate parasite-destruction freezing for wild salmon; ask the fishmonger. For higher-risk diners or a fully cooked version, gently cook the fish to an internal temperature of 145°F / 63°C instead. - Cook and serve immediately; do not hold the low-temperature salmon warm for an extended period. ## Spicy Tomato-Coconut Bisque Concentrated tomato and a little chile cut through the salmon’s fat, while coconut milk softens the acidity. A lightly textured blend matches the substantial sauce surrounding the fish. ### Ingredients - 1 tbsp avocado oil - 2 shallots, chopped - 3 cloves garlic, chopped - 1 tbsp finely grated ginger - 1 red Fresno chile, chopped, seeds removed for less heat - 1 tbsp tomato paste - 1 lb ripe tomatoes, chopped, or canned whole tomatoes with their juice - 3/4 cup full-fat coconut milk - 1/2 cup water, plus more as needed - 1 tsp gluten-free fish sauce - 1–2 tsp fresh lime juice - to taste kosher salt - 1/4 cup cilantro leaves, for finishing ### Instructions 1. Warm the avocado oil in a saucepan over medium heat. Add the shallots and cook for 4–5 minutes until softened, then add garlic, ginger, and chile and cook for 1 minute. 2. Stir in the tomato paste and cook for 2 minutes until darkened slightly. Add tomatoes and water; simmer uncovered for 15–20 minutes until the tomatoes collapse and the mixture thickens. 3. Add coconut milk and fish sauce and simmer gently for 5 minutes. Blend with an immersion blender until mostly smooth but still lightly textured. 4. Adjust with lime juice and salt. Add water by the tablespoon if needed: the bisque should pool around the salmon rather than stand like a purée. 5. Keep warm over low heat, then divide among four shallow bowls and finish the salmon with cilantro. ### Notes - Early-October dry-farmed tomatoes are especially good here; canned tomatoes also give a reliable concentrated flavor. - If the tomatoes are particularly sharp, add another spoonful of coconut milk before increasing the salt. ## Charred Lemongrass Salmon Collars Collars have enough fat and connective tissue to stay succulent under a broiler. Finely minced lemongrass, fish sauce, and a little honey create an aromatic, deeply browned exterior. ### Ingredients - 4 small salmon collar portions, about 1–1 1/4 lb total, cleaned of gills and blood - 3 tbsp very finely minced tender lemongrass - 3 cloves garlic, grated - 1 small shallot, finely minced - 1 tbsp gluten-free fish sauce - 2 tsp gluten-free tamari - 2 tsp honey - 1 tbsp avocado oil - 1/2 tsp freshly ground black pepper - 1 lime, cut into wedges - 2 tbsp cilantro leaves ### Instructions 1. Pat the collars dry. Mix lemongrass, garlic, shallot, fish sauce, tamari, honey, oil, and pepper. Rub over the collars and refrigerate for 2–4 hours. 2. Heat the oven to 425°F / 220°C. Line a rimmed metal tray with foil and lightly oil it. Scrape away thick clumps of marinade so the aromatics do not burn before the fish cooks. 3. Arrange collars skin-side up and roast for 8–12 minutes, depending on thickness. 4. Switch to the broiler and cook for another 3–5 minutes, watching closely, until the skin blisters and the edges char. Move the tray farther from the heat if the marinade blackens too quickly. 5. Check the thickest flesh away from the bone: it should reach 145°F / 63°C and release readily from the bones. Serve over the miso butter corn with cilantro and lime. ### Notes - Collar size varies considerably; ask for four tasting-course portions rather than four very large king salmon collars. - Warn diners about the collar bones and fins. ## Roasted Miso Butter Corn Roasting concentrates the corn’s sweetness and browns its edges. Miso butter coats the kernels with a savory glaze that stands up to the lemongrass collars. ### Ingredients - 3 cups corn kernels, cut from about 4 ears - 1 shallot, finely diced - 2 tsp avocado oil - 2 tbsp unsalted butter, softened - 1 tbsp gluten-free white miso - 1–2 tsp unseasoned rice vinegar ### Instructions 1. Heat the oven to 425°F / 220°C. Toss corn and shallot with avocado oil on a rimmed baking sheet and spread into a shallow layer. 2. Roast for 18–23 minutes, stirring once, until the kernels are tender with scattered browned edges. 3. Mash butter and miso together. Toss with the hot corn off the heat until glossy, then add rice vinegar to balance the sweetness. 4. Taste before adding any salt; the miso may provide enough. Keep warm for the collar course. ### Notes - Frozen corn works well; thaw and dry it thoroughly, and avoid crowding the tray. ## Shio Koji Salmon Bellies A short shio koji marinade seasons the fatty belly strips throughout and encourages quick browning. Broiling renders the skin while keeping the thin flesh moist. ### Ingredients - 12 oz skin-on salmon belly strips, scales and pin bones removed - 2 tbsp gluten-free shio koji - 1 tsp avocado oil - 1 red Fresno chile, thinly sliced ### Instructions 1. Coat the belly strips with shio koji and refrigerate for 2–4 hours. 2. Heat the broiler with a rack about 6 inches below the element. Line a rimmed metal tray with foil and brush with avocado oil. 3. Wipe excess koji from the fish and pat dry. Arrange the strips in loose curves, skin facing the heat where possible, and scatter the chile around them. 4. Broil for 6–10 minutes, rotating the tray as necessary, until the skin is browned and the thickest flesh reaches 145°F / 63°C. Thin pieces may finish earlier; remove them individually. 5. Serve immediately with roasted vegetables and miso mojo. ### Notes - Koji browns quickly. Lower the rack if the surface darkens before the thickest pieces cook through. - Avoid an overnight marinade for thin belly strips, which can become overly soft and salty. ## Roasted Early-Autumn Vegetable Medley Delicata squash, cauliflower, sweet peppers, and shallots bridge late summer and early autumn. Separate areas on the roasting trays let each vegetable brown without overcooking the others. ### Ingredients - 1 small delicata squash, seeded and cut into 1/2-inch half-moons - 1/2 medium head cauliflower, cut into broad florets - 2 small sweet red or orange peppers, halved and seeded - 4 large shallots, peeled and halved lengthwise through the root - 2 tbsp olive oil - 1/2 tsp kosher salt, plus more to taste - 2 tsp fresh lemon juice - 2 tbsp cilantro leaves - 1 tbsp toasted pumpkin seeds, optional ### Instructions 1. Heat the oven to 425°F / 220°C. Toss the vegetables with olive oil and salt, then spread across two baking sheets with the cut faces against the metal. 2. Roast for 25–35 minutes, turning the squash and cauliflower after about 15 minutes. Remove individual vegetables as they become tender and browned; the peppers should slump and the shallots should soften through. 3. Toss gently with lemon juice just before serving. Finish with cilantro and optional pumpkin seeds. ### Notes - Keep the vegetables in large, distinct pieces for composed plating rather than chopping them into a uniform dice. ## Citrus-Cilantro Miso Mojo Orange and lime bring sweetness and sharp acidity to the rich salmon belly. White miso supplies salt and body without requiring a heavy sauce. ### Ingredients - 1 tbsp gluten-free white miso - 2 tbsp fresh orange juice - 1 tbsp fresh lime juice - 1 small clove garlic, finely grated - 1/4 cup cilantro leaves and tender stems - 3 tbsp extra-virgin olive oil - 1–2 tbsp water, as needed ### Instructions 1. Blend miso, orange juice, lime juice, garlic, and cilantro until the herbs are finely chopped. 2. Add olive oil and pulse briefly to combine. Thin with water until the sauce runs easily from a spoon. 3. Taste for balance: add a little more lime for brightness or water if the miso is particularly salty. Serve at room temperature. ### Notes - Use a small blender or finely chop the cilantro and whisk everything together by hand. ## Chocolate Avocado Pudding with Fresh Berries Avocado creates a dense, spoonable chocolate pudding without cooking. Fresh berries cut its richness, while cacao nibs add a bitter crunch. ### Ingredients - 2 medium ripe avocados, about 250–300 g flesh - 1/3 cup unsweetened cocoa powder - 1/4 cup maple syrup, plus more to taste - 2–4 tbsp full-fat coconut milk - 1 tsp vanilla extract - 1/8 tsp fine sea salt - 2 cups mixed strawberries, raspberries, and blackberries - 2 tbsp unsweetened cacao nibs ### Instructions 1. Blend avocado flesh, cocoa, maple syrup, 2 tablespoons coconut milk, vanilla, and salt until completely smooth, scraping down the sides several times. 2. Add only enough additional coconut milk to make a thick pudding that holds a mound. Taste and adjust sweetness with a little more maple syrup if needed. 3. Transfer to a covered container, press a cover directly onto the surface, and chill for at least 1 hour. 4. Wash and thoroughly dry the berries; hull and halve the strawberries. 5. Use two warm spoons to shape a generous quenelle of pudding on each plate. Add berries alongside and scatter cacao nibs over the pudding. ### Notes - Choose avocados with no brown or stringy areas for the cleanest chocolate flavor and smoothest texture. - Chill longer if the pudding is too soft to shape; a simple spooned mound is equally good. ## Overall Timing / Workflow Advance chilling and marinating leave mostly roasting and broiling for service. Cooking the fillets during the vegetable prep makes it practical to serve the salmon in three separate courses. ### Instructions 1. 2–4 hours before dinner: Marinate the collars and bellies in separate refrigerated containers. Make the pudding and refrigerate. 2. 75 minutes before dinner: Make the bisque and miso mojo. Prepare the vegetables and corn. Heat the oven to 425°F / 220°C. 3. 45 minutes before dinner: Start the salmon fillets in the preheated sous vide bath. Roast the vegetables and corn on separate trays, rotating the trays as needed. 4. 20 minutes before dinner: Finish the corn with miso butter and vinegar. Keep the corn and roasted vegetables covered briefly while the collars roast. 5. At first-course service: Lift the fillets from the bath and plate with warm bisque and cilantro. After removing them, broil the roasted collars while diners enjoy the first course. 6. For the second course: Serve the collars over the warm corn. Broil the bellies immediately afterward; warm the vegetables briefly in the oven if necessary. 7. For the third course: Plate vegetables with miso mojo and freshly cooked bellies. Leave the pudding refrigerated until dessert, then add berries and cacao nibs. ### Notes - The bisque and pudding can be made the day before. Plan on about 15–20 minutes between savory courses rather than holding cooked fish. ## Plating Small, distinct servings make three rich cuts of salmon feel balanced rather than repetitive. Keeping sauces beneath or beside the fish preserves the broiled surfaces. ### Instructions 1. For the first course, spoon a shallow pool of bisque into warm bowls. Set a salmon fillet in the center and top with a few cilantro leaves. 2. For the second course, make a small mound of miso butter corn and rest a collar over it, blistered skin facing up. Add cilantro and a lime wedge; provide a small bowl for bones. 3. For the third course, spoon a little miso mojo beneath a cluster of roasted vegetables. Place the curled belly strips alongside or partly over the vegetables, with chile slices and cilantro visible. 4. For dessert, arrange the pudding and berries in separate groups on small plates. Finish the pudding with cacao nibs. ## Leftover Path Storing each element separately protects the vegetables and sauces from becoming fishy or soggy. Gentle reheating preserves the rich collar and belly meat. ### Instructions 1. Refrigerate cooked collars, bellies, bisque, corn, and vegetables in separate shallow containers within 2 hours. Pick collar meat from the bones before storing if convenient. 2. Use cooked fish within 3 days, and within 1–2 days for best quality. Reheat leftovers to 165°F / 74°C; add fish to a small amount of hot bisque near the end to limit drying. 3. Prepare only as many low-temperature sous vide fillets as will be eaten immediately. Do not plan on storing partially cooked fillets for later service. 4. Turn extra corn and vegetables into a warm salad with miso mojo, or fold flaked, fully cooked collar meat into reheated bisque. 5. Refrigerate the mojo for up to 3 days and the covered pudding for up to 2 days. Keep washed, dried berries separate until serving. 6. If using existing leftovers for this menu, count storage time from their original cooking date; turning them into a new dish does not restart the clock. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.