Japanese Soy‑Glazed Salmon with Daikon Radish

Ingredients

• 2 pieces Salmon fillets
• 2 tablespoons Soy sauce
• 1 tablespoon Gochujang (Korean chili paste)
• 1 tablespoon Honey
• 200 grams Daikon radish
• 1 tablespoon Rice vinegar
• 1 teaspoon Sesame oil
• 1 teaspoon Sesame seeds(optional)
• 1 stalk Green onions(optional)
• to taste Black pepper(optional)

Instructions

1. 1

   In a small bowl, whisk together soy sauce, gochujang, honey, and sesame oil to create the glaze.

2. 2

   Pat the salmon fillets dry, season with black pepper, and sear skin‑side down in a hot non‑stick pan for 4 minutes, then flip and brush with half the glaze; cook another 3‑4 minutes until opaque.

3. 3

   While the salmon cooks, thinly slice the daikon into ribbons using a mandoline or knife.

4. 4

   Combine daikon ribbons with rice vinegar, a pinch of salt, and the remaining glaze in a bowl; toss and let sit for 5 minutes to quick‑pickle.

5. 5

   Transfer the salmon to plates, drizzle any remaining pan glaze over it, sprinkle with sesame seeds and sliced green onions, and serve alongside the pickled daikon.