I thought I would share this banger from Eric Kim at the New York Times. The wife doesn't like salmon, but the co-op had a giveaway and she picked a piece of coho for me while she's out of town. I've been meaning to try this recipe for a while and it didn't disappoint.

There are there components to this dish. One is the pan fried salmon itself. The next is crispy rice fried in the salmon fat. Then finally the glaze of gochugaru, maple syrup (I used honey), rice vinegar, and butter sautéed in the pan until the gochugaru blooms, then pour it over the salmon.

The recipe recommends eating it with plain smashed cucumbers, which I did, but I think they would have benefited from a splash of acid.

It all comes together pretty quickly, so great for a week night, but good enough for company (and it is fast, which kind of makes it better for company).

Gift link:

cooking.nytimes.com - Gochugaru salmon with crispy rice