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