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Prep time
10 minutes
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Cook time
20 minutes
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Serves
2
Author Notes
The dish was inspired by a salmon dish at Left Bank in San Jose, CA. I added my own Asian twist on it to give some spice and more flavor. The ingredients are very simple and the dish is a nutritious one that can be prepared for any time of the day! —Suhantan23
Ingredients
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2 fillets
Salmon
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1 bunch
Bok Choy
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2 tablespoons
Gochujang
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1 tablespoon
Sugar
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1 teaspoon
Sesame Oil
Directions
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Score the salmon skin with a very sharp knife to keep the skin flat while cooking.
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Season the meat side with salt and pepper and the skin side with only salt (to prevent burning).
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Combine gochujang, sugar, sesame oil, and 1 to 2 tablespoons of water in a bowl until it forms a sauce. Set aside for later use.
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Heat a large pan over high heat and add a tablespoon of oil. A very small glimpse of smoke may appear.
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Place salmon in the pan skin side down and press gently for 30 seconds.
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Let the skin crispy up for about 6-7 minutes.
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Flip the fish over and cook for 1-2 minutes until cooked to your desired doneness. Set aside to rest.
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In the same pan, add more oil if needed and the bok choy. Season with salt and pepper.
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Cook for 4-6 minutes until softened but not mushy.
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Plate the dish!
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