Gochugaru Salmon with Crispy Rice

When this recipe from the New York Times Cooking pages showed up on my Facebook feed along with a colorful photograph I decided to find out what Gochugaru was (a Korean pepper spice) and find out where I could get such in order to prepare this dish. My husband and adult child went looking locally, both online and irl but struck out, so we resorted to Amazon. The spice arrived just in the knick of time before we left for a long weekend at our near-the-beach house. The salmon was (naturally) purchased at our favorite fishmonger Kyler's Catch Seafood Market. 

This was pretty quick to make. The most time consuming part was waiting for the rice to cook. We only had brown rice, so it took a bit longer than the white rice that the recipe calls for. Once the rice was cooked it was "crisped" in the same pan that the fish cooked in, and then the same pan was used again to make the sauce.

As promised in the original recipe this had a sweet, fruity taste. We all enjoyed this meal and will definitely make again. We will also look for other recipes using this spice.