Рет қаралды 119,912
Buying salmon can be overwhelming-farmed vs. organic. Frozen vs. fresh. Wild sounds great, but which one? Coho, Alaskan, Scottish, King, Alaskan, Steelhead… My advice, and the rule I follow when I shop, is to ask the person working the fish counter. I think a fattier type works best in this preparation, but tell them you don’t want something too buttery because it needs to stand up to the spicy-sweet-charred marinade. If you haven’t purchased gochujang before, it has become pretty easy to source in mainstream markets. You can definitely find it at an Asian market or order it online. A little goes a long way, it lasts forever, and you’ll find plenty of other places to use it.
Head here for the recipe!
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My books, That Sounds So Good and Where Cooking Begins, are available wherever books are sold.
More about Carla, including info on her books, is here:
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Producer: Zoie Omega
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Camera: Tim Racca
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Food Stylist: Cybelle Tondu
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Editor: Meg Felling
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