Ssamjang Salmon Shanghai Salad
A simple salad utilizing all parts of a salmon fillet, both the flesh and the skin. There is no need for dressing because the cooked salmon flakes are tossed in a punchy ssamjang and rice vinegar sauce. The skin is crisped up on both sides and acts as our “crouton.” A bold flavor combo like this needs a strong partner like Allwell Shanghai bok choy leaves. They remain crunchy and flavorful, perfect for a bento box. To make it even yummier, sprinkle on toasted sesame seeds or sliced scallion.
Recipe by Randwiches
Prep time
25 mins
Serves
2
Ingredients
Steps to follow
- Prep the Salmon:
- Pat the salmon fillet dry with a paper towel on all sides.
- Season the salmon all over with kosher salt and freshly ground black pepper.
- Cook the Salmon:
- Heat about 2 tablespoons of olive oil in a nonstick frying pan over medium-high heat.
- Carefully place the salmon skin-side down in the pan. Let it fry undisturbed for 30 seconds.
- Lower the heat to medium and continue frying for another 2 minutes, pressing down gently with a spatula to ensure the skin fries evenly.
- Check the Skin:
- Check if the salmon skin is browned and crisp. If it sticks, continue frying, checking every 30 seconds until the skin turns golden and moves easily.
- Flip and Finish Cooking:
- Flip the salmon and cook for an additional 30 seconds to 1 minute, depending on your preferred doneness:
- 120°F for medium-rare
- 130°F for medium
- 140°F for well-done
- Once cooked, remove the salmon from the pan and set it aside on a plate to cool.
- Flip the salmon and cook for an additional 30 seconds to 1 minute, depending on your preferred doneness:
- Crisp the Salmon Skin:
- Keeping the pan on medium heat, carefully peel the skin off the cooled salmon.
- Place the skin, wet-side down (the side that was attached to the flesh), back into the pan.
- Fry the skin for 1-2 minutes until it’s golden and crisp.
- Remove the crispy skin to a paper towel-lined plate to drain.
- Make the Ssamjang Sauce:
- In a medium-sized mixing bowl, whisk together the ssamjang and rice wine vinegar.
- Crumble the Salmon:
- When the salmon is cool enough to handle, break it into large flakes and add to the bowl with the ssamjang sauce.
- Toss to coat the salmon in the sauce, then season with additional salt and pepper if needed.
- Chill the Salmon:
- Place the sauced salmon in the fridge to chill until ready to serve.
- Cut the Salmon Skin:
- Cut the crispy salmon skin into 2-inch pieces, or any shape you prefer, for a crunchy garnish.
Enjoy your flavorful salmon dish with a crisp texture from the salmon skin and a spicy kick from the ssamjang sauce!
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