SALTED SALMON STEAKS [FILLET] (with celery and mushrooms)
This “recipe” is to stress the benefits of salting fish for half an hour to a day before cooking.
The salmon is roasted along with celery and mushrooms. I had already made plenty of mushrooms when I made the Japchae and I don’t like celery, so I just roasted the salmon on its own and added vegetables to my serving later.
Salting fish, as with salting any protein, is a good thing of course. However he calls for 2 6oz steaks to be roasted at 450F for 30 minutes — WHAT???!!!
Anyway, ignoring that, if this is not a technique you already use, it’s a good one to learn. The only issue is that water will be exuded, so if you want crispness, dry the fish off again beige cooking.
I ate the fish as part of a bibimbap bowl with spinach namul, broccoli slaw muchim, kimchi, and ssam sauce (comprised of doenjang, gochujang, sesame oil, vinegar, and sugar) which landed on the fish instead of the rice by mistake.
