Spicy Maple-Glazed Salmon with Crispy Rice

1.

Season the salmon fillets generously on all sides with kosher salt and black pepper. This step is crucial because it ensures the salmon is flavorful throughout.

2.

Heat a large cast-iron or nonstick skillet over medium-high heat and add the olive oil. Once the oil is hot, place the salmon fillets in the skillet, skin side down. Let the salmon sear undisturbed for about 2 to 5 minutes, until the skin is browned and crispy. Flip the fillets and sear the other side for an additional 1 to 2 minutes. Transfer the salmon to a plate, but keep the rendered fat in the pan.

3.

Add the cooked white rice to the same skillet, spreading it out evenly and packing it down slightly. Allow the rice to cook undisturbed for about 5 minutes. This will create a delightful crispy texture on the bottom. Then, carefully flip or stir the rice and cook for another 1 to 2 minutes until you have a mix of crispy and chewy-soft bits.

4.

In a small bowl, mix together the gochugaru, maple syrup, rice vinegar, and a teaspoon of salt. Pour this mixture into the skillet and stir it with the rice for about 15 seconds to a minute, until it becomes sticky and significantly reduced.

5.

Turn off the heat and immediately add the cold, unsalted butter to the pan. Stir until the butter has melted completely, creating a rich and glossy glaze.

6.

To serve, divide the crispy rice among four plates. Place a salmon fillet on top of each mound of rice. Drizzle the maple-gochugaru glaze over the salmon fillets. If you like, serve with sliced cucumbers or pickles on the side for a refreshing contrast.