Salmon Salmon Salmon Salmon Salmon Salmon Salmon

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Chef Hyejin

If you don’t like salmon then you should leave my blog. Please just go, I don’t care who you might be or why you dislike it, just disconnect your computer and go.

I love salmon. I love it even more when I can get a lot of it. The other day after a fish market tour, I stopped over to talk with a vendor and enquired about buying some. So after some haggling, I got a whole half of a salmon – enough to make about 6 good fillets. The good thing was that they already deboned it and put it on a nice fake plank (it’s faux styrofoam) for taking it back home. But I didn’t go home. I went to my cooking school where Chef Hyejin lovingly prepared it for lunch.

The first day we just had some sashimi with sliced onions and lemon. The next day we pan-fried some with some orange miso sauce. The rest we froze for another day.

The salmon came out to be about 60,000 won but some times you have to splurge, right?

Dan

Salmon

Salmon Belly Sashimi

About the Author

Daniel

Daniel Gray is a Korean adoptee that returned to Korean in 2005 because he wanted to try and find his birth mother and to learn about Korean culture. He started a restaurant review blog in 2007, www.seouleats.com, that became a local and international hit. He and his blog has been featured in the New York Times, Monocle Magazine, The Kimchi Chronicles, Bizarre Foods, Rudy Maxa, Olive Magazine, Euronews and much more. He now is a partner at O’ngo Food Communications (www.ongofood.com), which is a culinary tourism and consulting company that offers Korean cooking classes and restaurant tours to travelers. Their food tours and cooking classes are ranked as one of the top attractions in Seoul according to tripadvisor.