Copper River Salmon Korean Style with Gochujang Sauce.
Recipe by Peggy Fiandaca, using Sena Sea Copper River Salmon
Copper River Wild-Caught Salmon Korean-Style
Serves 4. Recipe by Peggy Fiandaca
Ingredients -
4 skin-on center-cut wild-caught salmon, 6 oz portions. Copper River Salmon is wonderful when available. If you do not live next to where the fish are caught, do not shy away from flash-frozen salmon from a reputable fisherman like Sena Sea that focuses on sustainable, abundance fishing in Alaska.
Watch this fun and informative Seafood & Wine Pairing episode of Big Blend Radio’s “Wine Time with Peggy” Podcast with Peggy Fiandaca of LDV Winery, and Sena Wheeler of Sena Sea. You can also listen/download it on Podbean.
Fish Preparation -
Keep fish frozen until ready to eat
20-30 minutes to thaw in cold water with bag sealed
Once thawed, remove from packaging, rinse in cold water, pat dry
Marinade/Sauce -
¼ cup of Korean red chili paste – gochujang
1 ½ tablespoons soy sauce
1 fresh lemon, squeezed; plus the lemon zest to garnish
2 teaspoons toasted sesame oil, plus extra to drizzle to finish
1 tablespoon grated fresh ginger (use a rasp for grating)
2 cloves of garlic grated with a rasp (or finely chopped)
Kosher salt and fresh cracked pepper for seasoning
Directions -
Make the marinade/sauce in a small bowl.
Put salmon in a large bowl and add about 3 to 4 tablespoons of the marinade to coat the fish thoroughly. Reserve the rest of the sauce to baste the fish. Cover and refrigerate for approximately 30 minutes.
Remove salmon from marinade and pat dry with a paper towel.
Salt/pepper to adjust seasonings.
In a medium pan, add about 2 tablespoons of vegetable oil; sauté the salmon skin-side up for 4 to 5 minutes. Turn the salmon over, brush with the remaining sauce, and cook for another 3 to 4 minutes, until the internal temperature reaches 145 degrees F.
To Serve -
Check for and remove any pin bones before plating. Place salmon on rice. Drizzle with toasted sesame oil, add a sprinkling of lemon zest, and scallions. Serve hot.
Wine Pairing -
Pair with LDV Winery’s 2017 Rhyolite Petite Sirah (barrel aged for 60 months) or any full-bodied red wine.
Learn more about LDV Winery at https://ldvwinery.com/
Listen to more Big Blend Radio “Wine Time with Peggy” Podcast episodes: https://wine-time-peggy.podbean.com/