"Gochugaru Salmon with Crispy Rice Gochugaru, a mild, fragrant red-pepper powder, bedazzles in this quick dinner of gochugaru salmon with crispy rice. Gochugaru salmon with crispy rice. When you are frying salmon mostly on the skin side, you got to watch the color change. When it's two thirds up, the opaqueness, that's when you flip it. The other side only needs a few more seconds. That's perfectly cooked salmon. In that remaining salmon fat, you crisp up the rice."
"You make this lovely sauce that glistens like ruby. I love blooming it in maple syrup with a little butter. I like to have them with cucumbers because they're just really refreshing bites the perfect complement to a really fatty, gorgeous salmon."
Gochugaru is a mild, fragrant red-pepper powder that seasons the salmon with bright, smoky heat. Pan-sear the salmon mostly on the skin side, watching the color change and flipping when two-thirds of the fillet turns opaque so the second side cooks only briefly. Use the remaining rendered salmon fat in the pan to crisp the rice into golden, crunchy rounds. Bloom gochugaru in maple syrup with a little butter to make a glossy, ruby-hued sauce. Serve the salmon and crispy rice with thinly sliced cucumbers to add a cool, refreshing contrast to the fatty fish. The technique produces a quick, texture-rich weeknight dinner.
Read at www.nytimes.com
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