Testing with Keta Salmon

Got some fresh keta salmon - tested around w some cabbage, radish, ginger, and gochujang yogurt. Plating got excessive I regret some of it, keta is more mellow than sockeye so this is perhaps too much flavor context for it

By Campbell Lomel

Instructions

1. Thin sliced cabbage, radish, ginger, and parsley mixed w lemon juice and oil
2. Gochujang is dry (mine was very dry been in my fridge a while) so spread it around in a bowl and slowly mix in yogurt so you don’t get chunks
3. Seared the cabbage (should have braised it but I was lazy), then seared the salmon skin up, flipped and basted with butter, garlic, and thyme. Add the butter last so the garlic and thyme can get crispy in the hot oil, but be careful it takes like 10 seconds before they start to burn.