Recipe by Darby Hertel

Yields: 4 Servings

Ingredients:

- 1 large fillet or 4 individual sized sockeye portions

- 3 cups rice

- 1 TBSP olive oil

- 4 TBSP butter

- 3 TBSP gochujang (can be substituted for gochugaru powder

- 2 TBSP maple syrup

- 2 TBSP rice vinegar

- Pinch of salt

- Pickled or fresh veggies, sesame seeds, furikake

Directions:

1. Make 3 cups of rice in the morning. Or use leftover rice. Best if it has set up in fridge for at least an hour.
2. Salt and pepper 4 sockeye portions or 1 large fillet. 
3. Heat olive oil and 1/2 of the butter in a skillet, medium/high heat. Sear fish to your desired doneness. Take the fish off and divide amongst 4 plates. 
4. Using the same pan, scoop the rice into pan, flattening it out like a rice pancake. Reduce heat to medium and cook rice on both sides until crispy.
5. While the rice is cooking, mix together 3 TBSP gochujang, 2 TBSP maple syrup, 2 TBSP rice vinegar, pinch of salt.
6. When rice is done serve it evenly on your 4 plates. Then in the same pan cook the gochujang mixture over med/high heat until it bubbles and reduces (stirring constantly!) about 15-30 seconds.
7. Turn off heat and add 2 TBSP cold unsalted butter. Pour the glaze over the salmon portions.
8. Voila! Good served with pickled or fresh veggies, sesame seed and furikake.