Peel and mince the garlic.
Peel and finely chop the ginger.
Pick and wash the curly endive.
Peel the daikon. Then cut into half and slice thinly.
Thinly slice the scallion.
Place the Skin-On Salmon Fillet (2) skin-side down on an oiled cookie sheet.
Generously salt the flesh with half of the Kosher Salt (3/4 teaspoon).
Flip the salmon over and generously salt the skin with the remaining Kosher Salt (3/4 teaspoon).
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.
Turn on your oven to broil.
Combine the Chung Jung One® Gochujang Korean Chili Sauce (2 tablespoon), Garlic (1 clove), Fresh Ginger (1 teaspoon), Rice Vinegar (1 tablespoon), Honey (1 teaspoon) and Sesame Oil (1 teaspoon) in a small bowl.
Whisk to combine and set aside.
Make the dressing by combining the Korean Chili Flakes (1/2 teaspoon), Soy Sauce (1 teaspoon), Fish Sauce (1 teaspoon), Rice Vinegar (1 tablespoon) and Sesame Oil (1 teaspoon) in a jar. Screw the lid on and give it a good shake. Set aside.
Pat the skin of the salmon dry using a piece of kitchen towel.
Broil the salmon, skin-side up, until it begins to blister, about 4 minutes.
Brush sauce onto the skin and broil for 1 minute more.
The skin should be blistered, crisp, and slightly charred here and there. Rest the fish will you make the salad.
Toss the Curly Endive (2 cup), Daikon (1 cup) and green part of Scallion (1/3 cup) with the dressing.
Immediately plate the fish with additional sauce under it, and with salad along side it. Serve and enjoy!