GOCHUGARU SALMON WITH CRISPY RICE
Gochugaru, a mild, fragrant red-pepper powder, bedazzles this quick salmon dinner. As a key ingredient in Korean home cooking, gochugaru proves that some chiles provide not only heat but fruity sweetness as well. Here, that's especially true once it's bloomed in maple syrup, vinegar and butter. If you like shiny things, you may find great pleasure in watching this pan sauce transform into a mirrored, crimson glaze. Try to get long center-cut salmon fillets for uniform thickness and even cooking. Their crispy skin tastes wonderful with white rice, which toasts in the rendered salmon fat. To balance the richness of the fish, serve it with fresh, crunchy things, like cucumbers or pickles, or a big green salad.
Provided by Eric Kim
Categories dinner, weeknight, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Season the salmon on all sides with salt and pepper. Heat a large cast iron or nonstick skillet over medium-high heat. Add the olive oil and sear the salmon fillets skin side down until the skin is browned and crispy, 2 to 5 minutes. The salmon's orange flesh will begin to turn pale coral as the heat slowly creeps up the sides of the fish; you want that coral color to come up about two-thirds of the way at this point for a nice medium-rare. Carefully flip the salmon and cook the second side until the flesh feels firm, another 1 to 2 minutes. When you press it, it should not feel wobbly. Transfer the salmon to a plate skin side down and keep the pan with the rendered fat over the heat.
- Add the rice to the fat in the pan and spread in an even layer, packing it down as if making a rice pancake. Reduce the heat to medium and cook until the bottom is lightly browned and toasted, about 5 minutes. You should hear it crackle. Flip the rice like a pancake, using a spatula if needed. You may not be able to flip it all in one piece, but that's OK. Cook until lightly toasted on the second side, another 1 to 2 minutes. Go longer if you want crispier rice, but the trifecta of crispy-chewy-soft tastes wonderful.
- While the rice is cooking, stir together the gochugaru, maple syrup, rice vinegar and 1 teaspoon salt in a small bowl. When the rice is done, divide it evenly among the plates. In the now empty pan, add the gochugaru mixture and cook, stirring constantly, over medium-high heat until it bubbles up and reduces significantly, 15 seconds to 1 minute. It should look pretty sticky. Turn off the heat and add the cold butter, stirring with a wooden spoon or tongs until fully melted and incorporated into the gochugaru mixture. Pour this glaze over the salmon and serve with cucumbers or pickles if you'd like.
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Mykel Ray
[email protected]This dish was a waste of time. The salmon was tough and the crispy rice was burnt. The sauce was also very bland.
Robert Eppard
[email protected]This salmon dish was a disappointment. The salmon was undercooked and the crispy rice was soggy. The sauce was also very watery.
Ivette Diaz
[email protected]I would not recommend this dish. The salmon was dry and the crispy rice was too hard. The sauce was also very bland.
SHAHZAD SAJAN
[email protected]This salmon dish was okay. The salmon was cooked well, but the crispy rice was a bit bland. The sauce was also a bit too salty for my taste.
mosahid ahmed
[email protected]I didn't like this dish. The salmon was overcooked and the crispy rice was too hard. The sauce was also too spicy for my taste.
Shah Fahad
[email protected]This salmon dish was a bit too spicy for me, but it was still good. The salmon was cooked perfectly and the crispy rice was a nice addition. The sauce was flavorful, but I would have preferred it to be less spicy.
Maria vanessa Laginan
[email protected]I loved this dish! The salmon was cooked perfectly and the crispy rice was a great addition. The sauce was flavorful and not too spicy. I would definitely make this again.
SOUL Gaming
[email protected]This salmon dish was easy to make and turned out great! The salmon was cooked perfectly and the crispy rice added a nice crunch. The sauce was flavorful and not too spicy. I would definitely make this again.
Tumelo Baloyi
[email protected]I made this dish last night and it was a big success! The salmon was flaky and flavorful, and the crispy rice was a great addition. The sauce was a little spicy for my taste, but I still enjoyed it. Overall, this is a great recipe that I would defini
Saqib Saqibmeo
[email protected]The gochugaru salmon was delicious! The salmon was cooked perfectly and the crispy rice added a nice texture. The sauce was flavorful and not too spicy. I would definitely make this again.
zimasile mjanyelwa
[email protected]This salmon dish was a hit with my family! The salmon was cooked perfectly and the crispy rice added a nice crunch. The flavors were well-balanced and the dish was not too spicy. I would definitely make this again.