FoodInKorea

Salmon and Kimchi “Cannellomi” with Clams

This delicate dish features salmon escalopes rolled into “cannelloni” with a creamy forcemeat stuffing and spicy kimchi, served with tender clams in a rich butter sauce. A fusion of flavors, it’s perfect as a sophisticated main course. Serve immediately for the best texture. This recipe serves approximately 8 people.

Ingredients

  • 800 g salmon fillet

Forcemeat stuffing

  • 200 g skinless salmon fillet
  • Salt (to taste, about 1 teaspoon)
  • 1 egg white
  • 200 ml whipping cream
  • 200 g kimchi, finely chopped
  • 500 g clams (grooved carpet shell)
  • 100 ml dry white wine
  • 1 shallot, finely chopped
  • 150 g unsalted butter, cut into pieces and chilled
  • 1/2 bunch chives, finely chopped
  • 2 tomatoes, diced
  • 1 tablespoon whipped cream

Equipment needed

  • Tweezers
  • Food processor
  • Plastic wrap
  • Pan with lid
  • Fine-mesh strainer
  • Steamer or bamboo steamer
  • Whisk
  • Bain-marie
  • Knife and cutting board
  • Spoon

Instructions

Step 1: Prepare the salmon

  1. Remove any bones from the 800 g salmon fillet using tweezers. Set aside.

Step 2: Prepare the forcemeat stuffing

  1. Cut 200 g skinless salmon fillet into pieces and transfer to a food processor. Add salt to taste (about 1 teaspoon) and process until a firm, homogenous mass forms.
  2. Add 1 egg white and process until incorporated. Gradually add 200 ml whipping cream, mixing until well combined and smooth. Refrigerate the stuffing for 30 minutes to firm up.

Step 3: Shape the cannelloni

  1. Cut the remaining 600 g salmon fillet into 8 thin escalopes: Starting at the tail end, hold the knife at a slight angle and slice diagonally into very thin sheets (about 2–3 mm thick).
  2. Lay the escalopes on plastic wrap. Spread a layer of 200 g finely chopped kimchi over each escalope and pipe equal portions of the forcemeat stuffing (about 50 g per escalope) on top.
  3. Roll up each escalope to form a “cannelloni” shape, enveloping it completely in plastic wrap and twisting the ends to secure. Refrigerate for at least 1 hour.

Step 4: Cook the clams

  1. Wash 500 g clams in several changes of cold water to remove sand. Transfer to a pan with 100 ml dry white wine and 1 finely chopped shallot.
  2. Cover and cook over medium-high heat for about 5 minutes, or until the shells open. Remove the clams from their shells and set aside. Discard any unopened clams.

Step 5: Prepare the sauce

  1. Strain the hot cooking liquid from the clams through a fine-mesh strainer to remove residue. Bring the strained liquid to a boil in a small saucepan.
  2. Gradually whisk in 150 g chilled butter pieces until the sauce emulsifies and thickens. Keep warm over a bain-marie (water at a gentle simmer, around 60–70°C).

Step 6: Steam the cannelloni

  1. Place the wrapped salmon and kimchi cannelloni in a steamer. Steam over medium heat for 5–6 minutes, or until the salmon is cooked through and the stuffing is set. Remove from the steamer and let rest for 2 minutes.

Step 7: Serve

  1. Place one cannelloni on each plate and carefully remove the plastic wrap.
  2. Stir the reserved clams, 1/2 bunch finely chopped chives, 2 diced tomatoes, and 1 tablespoon whipped cream into the warm butter sauce. Spoon the mixture over each cannelloni.
  3. Serve immediately.

Flavor profile

This dish combines the buttery richness of salmon with the spicy, tangy bite of kimchi, complemented by the briny sweetness of clams and the creamy, herbaceous butter sauce. The forcemeat stuffing adds a luxurious texture, creating a harmonious and elegant flavor profile.

Serving suggestion

Serve immediately as a main course, paired with a crisp white wine or light salad. This recipe serves 8, making it ideal for a dinner party or special occasion at 11:35 PM CEST on Thursday, September 18, 2025.

Tips

  • Use fresh salmon fillets for the best texture; chill the forcemeat to make piping easier.
  • Roll the cannelloni tightly to ensure even cooking; twist plastic wrap securely.
  • Cook clams just until they open to avoid toughness; discard any that remain closed.
  • Whisk the butter sauce gradually over low heat to maintain its emulsion.
  • Steam cannelloni gently to preserve the delicate salmon texture.

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