Seared Salmon with Gopchang Stew

This will make more than you will need for a dinner for 2 (my original recipe was for 20# of tripe, this was as scaled down as I could manage) but it freezes wonderfully and goes great with pasta.
Braise
1# Tripe
1 gallon water
1/8 c rice vinegar
1 carrot
1 stalk celery
1 onion
1/2 lemons
1 cinnamon
2 star anise
2 bay leaves
1 tea Black Peppercorn
1 tea Szechuan Peppercorn
1 tea thyme
2 tbl salt

Stew
1 tbl Olive Oil
1 tea Garlic, chopped
1/2 cup onion, chopped
1/2 cup carrot, diced
1/2 cup celery, diced
1/4 tea Gochugaru
1 tbl Doenjang (Sub White Miso, omit if you want Gluten Free)
1/2 tea basil, dried
2 oz white wine
1.5 cup Chicken stock
1 tbl Tomato Paste
1/2 cup tomato puree
1/2 cup Tomato, seeded, chopped
1/2 cup Cannelini Beans

Dish
4 oz Salmon, skin on, deboned
S&P
Neutral high heat oil such as grapeseed, rice bran.
Parmesan, grated (as much or as little as you like)
1 tea Fresh Basil, chopped
1 tea Fresh Parsley, chopped
Drizzle of Good Quality Olive Oil
A few drops of Roasted Sesame Oil

Rinse the tripe very well. Combine all of the ingredients into a large pot and bring to a boil. Cook until tripe is tender. Remove the tripe from the braise, discard the rest of the braise. Do not rinse the tripe. Once it is cool enough to handle, slice the tripe into 1/8 inch ribbons. Add olive oil, garlic, onion, carrot and celery to pot. Saute over medium heat until fragrant. Deglaze with wine. Careful to avoid flames. Add the rest of the ingredients and cook until beans are tender.

Preheat oven to 200F. Sear salmon filet on high heat, skin side down. Cook until 1/4 of the fillet turns pink. Turn the salmon over and sear for 1 minute then hold in the oven for 5 minutes. Salmon should be medium rare, adjust cook time according to how thick your salmon is. Plate your salmon on a large plate or in a shallow bowl. Ladle 2 to 4 oz of the Gopchang Stew over the salmon. Spread the cheese over the dish. Garnish with the fresh herbs. Drizzle with oils.