Cooking Instructions
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Step 1
Place the
Skin-On Salmon Fillets (2)
skin-side down on an oiled cookie sheet.
Step 2
Generously salt the flesh with half of the
Kosher Salt (5 g)
.
Step 3
Flip the salmon over and generously salt the skin with the remaining
Kosher Salt (5 g)
.
Step 4
Cut shallow 1-inch slits all along the skin, about 2 inches apart. Set aside for about 30 minutes while you make the sauce and dressing.
Step 5
Turn on your oven to broil.
Step 6
Combine the
Chung Jung One® Gochujang Korean Chili Sauce (35 g)
,
Garlic (1 clove)
,
Fresh Ginger (2 g)
,
Rice Vinegar (15 mL)
,
Honey (7 g)
and
Sesame Oil (5 mL)
in a small bowl.
Step 7
Whisk to combine and set aside.
Step 8
Make the dressing by combining the
Korean Chili Flakes (1 g)
,
Soy Sauce (5 mL)
,
Fish Sauce (5 mL)
,
Rice Vinegar (15 mL)
and
Sesame Oil (5 mL)
in a jar. Screw the lid on and give it a good shake. Set aside.
Step 9
Pat the skin of the salmon dry using a piece of kitchen towel.
Step 10
Broil the salmon, skin-side up, until it begins to blister, about 4 minutes.
Step 11
Brush sauce onto the skin and broil for 1 minute more.
Step 12
The skin should be blistered, crisp, and slightly charred here and there. Rest the fish will you make the salad.
Step 13
Toss the
Curly Endive (100 g)
,
Daikon Radishes (150 g)
, and the green part of the
Scallions (10 g)
with the dressing.
Step 14
Immediately plate the fish with additional sauce under it, and with salad along side it. Serve and enjoy!
