Subject: Re: Gochugaru Salmon With Crispy Rice
I'm kinda picky about my salmon. I generally don't like Atlantic salmon

We don’t get Atlantic salmon, but I guess we do because we only eat Scottish Salmon. Atlantic salmon is tougher and not as flavorful, Scottish salmon is fattier and more delicate; the trick is to undercook it, which you can do if you get sushi grade. It’s like “rare” beef, don’t cook all the juice out.

Mrs. Goofy grills it on moistened cedar planks and it comes out delicious. I probably wouldn’t serve it to company the way she cooks it (only because they would be so un-used to it being so rare) but we love it. She also (sometimes/usually) does a coating of brown sugar/cumin/coarse salt/ancho chile/black pepper.