And not every one got to taste the salmon, only those attending a media conference where it was presented by Bernard Guillas, executive chef of the Marine Room at the La Jolla Beach & Tennis Club.
An ardent fan of Korean food, Guillas won the Top Chef Korean Food Challenge in 2011. For the conference, he dreamed up the dish with only a few days notice.
The salmon--ocean-farmed Skuna Bay salmon from Vancouver Island--had been cured for 48 hours with smoked sea salt, black sesame seeds, gochujang (Korean red pepper paste), and tangerine and Meyer lemon zests.
Seaweed salad with sukkat (crown daisy) went underneath, and masago roe, mint and slivers of dried Korean peppers went on top. A couple of spoons of pickling liquid moistened the salad. The last touch was a sesame leaf placed at the side.
Who knows--Guillas might one day add this to the Marine Room menu. Meanwhile, you can taste other Korean fusion dishes there. Ttoekbokki, spicy stir-fried rice cakes, are at the bar, embellished with such non-Korean additions such as duck confit.
And the main room has wild mushroom casserole topped with black garlic, a Korean import that was featured at the food fair. You can read more about that in my article for LA Weekly's Squid Ink.