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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:


https://cooking.nytimes.com/recipes/1022132-gochug...

I get those recipes, too. I had saved that to my "recipe file" already. Does look good.

I'm kinda picky about my salmon. I generally don't like Atlantic salmon. I can eat it, but it just isn't as vibrant. Wild-caught Pacific salmon (like Coho, Sockeye, or one that I have only seen in Alaska...something like "steelhead"??) is much better. I think a lot of that is that Atlantic salmon usually is farmed, which affects the quality.

I'm kinda picky about my salmon. I generally don't like Atlantic salmon. I can eat it, but it just isn't as vibrant. Wild-caught Pacific salmon (like Coho, Sockeye, or one that I have only seen in Alaska...something like "steelhead"??) is much better. I think a lot of that is that Atlantic salmon usually is farmed, which affects the quality.

Yep. Fish does not ship well and it does not store well. Farmed is definitely not as good wild caught. I'm with you, if fish isn't good quality, I'll just pass.

Steelhead is an ocean going Rainbow Trout(and member of the salmon family). It is very tasty, but it is very difficult to find wild caught. Costco has farmed steelhead occasionally. Its pretty good and a good discount over salmon. More of a weeknight thing than a special occasion.

I was wrong about steelhead. It occurred to me later that I was thinking "copper river" salmon. Only ever saw that in Alaska. In AZ, we usually get sockeye, and occasionally coho.

Copper river salmon are regular salmon species with smart branding. I mean that in a good way. The Copper river is very long so the salmon need to be fatty in order to make the journey, hence desirable for eating. Copper river branded fish are flown to market fresh immediately after being caught. It goes for top dollar and is usually only available at high end markets and restaurants, and only in season. I have seen it at Costco occasionally though. I've heard Yukon river salmon is equal in flavor, but I've never had it.

Check out the livery on this airplane. Part of the smart branding.

https://news.alaskaair.com/alaska-airlines/2021-al...

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.

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