Preparation

Make the glaze

• In a medium bowl, combine the honey, bean paste, Aleppo pepper, and toban djan. Purée the peppers and rice vinegar in a blender, and whisk into the honey mixture.

Cook the turnips and ginger

• Bring the dashi and mirin to a simmer in a large pot over medium heat. Add the turnips and ginger, and cook until the turnips are tender, about 7 minutes. Remove from the heat, and let cool in the broth, about 15 minutes. Remove and discard the ginger. Strain the turnips from the liquid and reserve.

Grill the salmon and cook the kale

• Prepare a medium (350°F to 375°F) gas or charcoal grill fire. Brush the salmon lightly on both sides with 1/2 Tbs. of the oil and season with a pinch of salt and pepper. Grill the fish, flipping once, until medium rare (140°F). Remove from the grill and brush each fillet with 1 tsp. of the glaze. Reserving any remaining glaze.
• Heat the remaining oil in a large skillet over medium-high heat. Add the kale and cook, tossing until just wilted, about 2 minutes. Add the turnips and bacon, toss to combine, and season with salt and pepper.
• 要食用，将蔬菜分成四个盘子。上面放上烤鱼，撒上葱。通过桌子上的剩余釉。