Crispy Skin Salmon with Bok Choy and Gochujang Sauce

Directions

1. Score the salmon skin with a very sharp knife to keep the skin flat while cooking.
2. Season the meat side with salt and pepper and the skin side with only salt (to prevent burning).
3. 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.
4. Heat a large pan over high heat and add a tablespoon of oil. A very small glimpse of smoke may appear.
5. Place salmon in the pan skin side down and press gently for 30 seconds.
6. Let the skin crispy up for about 6-7 minutes.
7. Flip the fish over and cook for 1-2 minutes until cooked to your desired doneness. Set aside to rest.
8. In the same pan, add more oil if needed and the bok choy. Season with salt and pepper.
9. Cook for 4-6 minutes until softened but not mushy.
10. Plate the dish!