Salmon Bao
Scottish Salmon, Napa Cabbage Slaw, Pickled Apples, Daikon, Gochujang Mayonnaise, Star Anise-Miso Caramel, Sesame Seeds
Chef Robin Leventhal of Wine Country Culinary Institute | Walla Walla, WA
“I created a recipe to highlight all the delicious qualities that make salmon such a fantastic fish. Miso is a perfect complement to the fatty sweetness of salmon with just enough salty umami flavor. Global ingredients are the foundation of my food, but I have a soft spot for Asian cuisine, especially as a native Pacific Northwesterner.” — Chef Robin Leventhal
Adapted by StarChefs | May 2025 | Photo: Lindsey Luna
INGREDIENTS
Star Anise-Miso Caramel:
Yield: 16 ounces
3 pods star anise
8 ounces mirin
4 ounces white miso
3 ounces honey
1 ounce white shoyu
1 ounce smashed ginger root
Bao Buns:
Yield: 36 buns
1.44 kilograms all-purpose flour
80 grams powdered milk
20 grams instant yeast
20 grams cane sugar
16 grams baking powder
140 grams neutral oil
5 grams ground turmeric
Pickled Apple:
Yield: 16 ounces
1 pound Fuji apples, peeled and julienned
12 ounces rice vinegar
12 ounces cane sugar
1 ounce smashed ginger root
Gochujang Mayonnaise:
Yield: 20 ounces
16 ounces mayonnaise
2 ounces gochujang paste
1 ounce lime juice
2 grams lime zest
1½ grams kosher salt
Napa Cabbage Slaw:
Yield: 5 pounds
5 pounds thinly shaved Napa cabbage
3 teaspoons kosher salt
16 ounces rice vinegar
6 ounces honey
4 ounces diced shallots
½ ounce diced garlic
2 teaspoons dry mustard
3 ounces toasted sesame oil
16 ounces neutral oil
Glazed Salmon:
Yield: 30 servings
5 pounds Scottish salmon fillet, pin bones removed and sliced into 2-inch pieces
Kosher salt
To Assemble and Serve:
Yield: 30 servings
6 ounces thinly sliced daikon
2 ounces toasted sesame seeds
4 ounces micro cilantro
METHOD
For the Star Anise-Miso Caramel:
In a saucepan over medium-high heat, bring all ingredients and 3 ounces water to a boil. Remove from heat and let cool. Transfer to an airtight container and refrigerate 24 hours. The next day, strain into a clean container. Cover and refrigerate.
For the Bao Buns:
In a mixing bowl, combine flour, powdered milk, yeast, sugar, and baking powder. Set aside. In the bowl of a stand mixer fitted with a dough hook, combine oil, turmeric, and 800 grams warm water. Add flour mixture and mix 8 minutes or until a silky texture is achieved. Cover and let proof 90 minutes in a warm place, or until dough has doubled in size. Cut 4-inch parchment squares and lightly oil. Set aside. On a work surface, punch dough down, then portion into 40-gram balls. Roll each to ⅜-inch thickness. Lightly brush a line of sesame oil across the center, fold in half to form a half-moon, and place each dough piece on the parchment square. Arrange in a steamer basket and let proof additional 30 minutes. Bring a large pot of water to a boil. Place basket over boiling water and let steam 10 minutes. Transfer to an airtight container and reserve.
For the Pickled Apple:
Place apples in a nonreactive container and set aside. In a saucepan over medium-high heat, bring vinegar, sugar, ginger, and 12 ounces water to a boil. Remove from heat and let steep 30 minutes. Let cool, then pour over apples. Cover and refrigerate.
For the Gochujang Mayonnaise:
In a blender, combine all ingredients until smooth. Transfer to a squeeze bottle and refrigerate.
For the Napa Cabbage Slaw:
Place cabbage in a perforated hotel pan. Season with 1 teaspoon salt. Cover and refrigerate 30 minutes. In a blender, combine vinegar, honey, shallots, garlic, dry mustard, and remaining salt. With the machine running, slowly stream in oils until mixture is fully emulsified. Taste and adjust seasoning. Add mixture to seasoned cabbage and toss to coat. Refrigerate.
For Glazed Salmon:
Heat a broiler. Arrange Scottish salmon on a parchment-lined sheet tray. Brush with 8 ounces Star Anise-Miso Caramel. Season with salt. Broil until caramelized. Set aside.
To Assemble and Serve:
Spread Gochujang Mayonnaise inside each Bao Bun. Fill with Napa Slaw followed by Star Anise Miso-Glazed Salmon, Pickled Apples and daikon. Sprinkle with sesame seeds.Garnish with micro cilantro.
