Collected Foods kitchen recipe.

Pan-Fried Salmon with Gochugaru Spring Onion Salad: Bright table food—fresh textures, spice on top. Collected Foods Korean Chili is the flavor driver.

Serves: 4

Why this spice: A gochugaru spring-onion salad wakes up crisp-skinned salmon with chili, vinegar, and sesame.

Ingredients

• 4 salmon fillets (about 5 oz each)
• 1 Tbsp oil
• Kosher salt
• 2 cups thinly sliced spring onions / scallions
• 1 Tbsp Collected Foods Korean Chili (Gochugaru)
• 1 Tbsp rice vinegar
• 1 tsp soy sauce
• 1 tsp toasted sesame oil
• 1 tsp honey
• Sesame seeds

Directions

1. Season salmon with salt. Pan-sear skin-side down in oil over medium-high until crisp, 4–5 minutes; flip 1–2 minutes more.
2. Toss spring onions with gochugaru, vinegar, soy, sesame oil, and honey.
3. Plate salmon and crown with the spicy onion salad and sesame seeds.
4. Serve immediately with steamed rice or greens.
5. Taste and adjust salt or spice before serving.

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