• 2 garlic cloves
• 1 cup kim chee base
• 2 cups olive oil
• 2 cups achiote paste
• ½ cup water

• 2 tablespoon chipotle aioli
• 1 tablespoon honey
• 1 tablespoon lime juice
• 1½ cup kewpie mayonnaise

• 5 cups water
• ¼ cup dashi stock
• 1 large sheet kombu seaweed
• 3 cups mirin
• 6 ounces achiote
• 1½ cups fresh orange juice
• 1 cup soy sauce
• ¼ cup rice vinegar
• ¼ cup mirin
• ¼ cup sake
• ¼ cup yuzu

• 4 6-ounce organic king salmon
• filets in marinade
• 2 chayote squash, peeled and julienned
• 2 cups assorted wild mushrooms
• 4 ounces bacon, diced and cooked until crisp
• 4 tablespoons chipotle aioli
• 8 ounces achiote-ponzu sauce, reserved hot
• 2 tablespoons olive oil
• Salt and pepper to taste

Begin by preparing marinade. Blend water and achiote paste in a blender. When smooth, add garlic, kim chee base and olive oil into blender, and blend until smooth. Reserve.

Mix ingredients for chipotle aioli and achiote-ponzu sauce. Reserve.

The salmon in this dish can be grilled, baked or broiled. Be sure not to overcook the salmon, as it can dry out. Ideally, grill salmon on each side about 3 minutes to achieve a nice medium rare.

Meanwhile, bring a large sauté pan to high heat. Add the oil into the pan and sauté the chayote and mushrooms until the chayote softens. Add the bacon to the pan at the last minute. Season mixture with salt and pepper, and reserve. In 4 large warmed serving bowls, add equal portions of the chayote-mushroom mixture, and top with salmon filets. Spoon equal amounts of the chipotle aioli on each fish, and pour sauce into the bottom of the bowl. Serve immediately.