Spicy Gochugang Sesame Salmon

A perfect example of what you can accomplish with brining your fish, this salmon holds a beautiful sear. Gochugang is a tangy, spicy stable in Korean kitchens; thinning it out in a sauce like this helps distribute the flavor throughout the dish. Add extra chopped chilies for added heat, or serve with rice to help mitigate it. Don’t forget the green onions.

Ingredients

  • Sesame Oil

  • Gochujang

  • Soy Sauce

  • Rice Wine Vinegar

  • Sugar

  • Salmon

  • Rice

  • Green Peas

  • Scallions

  • Black Sesame Seeds

  • Salmon Roe

  • Butter

Directions

  1. Mix 50/50 Sugar and Salt and cover salmon. Cover and let rest in the fridge for 2 days.

  2. Steam white rice, add RWV to rice after it’s done cooking. Gently toss in peas.

  3. Mix sesame oil, a tablespoon of gochujang, soy sauce, RWV, and a pinch of sugar. Let sit for at least 10 minutes.

  4. Pan-sear salmon, starting skin-side down, flipping only once. Baste with a small nob of butter after the first flip.

  5. Assemble, drizzle sauce over salmon, and top with scallions, black sesame seeds, and salmon roe.