1lbskinless salmon filletcut into strips (about 2"x1")
1tspkosher salt
3Tblscornstarch
2Tblsvegetable oil
steamed ricefor serving
3scallions, thinly slicedoptional garnish
1tsptoasted sesame seedsoptional garnish
Instructions
Whisk vinegar, soy sauce, chili paste, and honey in a small bowl; set aside.Season salmon with 1 tsp salt. Place on a plate and sprinkle with cornstarch, turning to coat. Heat oil in a large nonstick skillet over medium-high. Cook salmon in a single layer, undisturbed, until golden brown underneath, 2–3 minutes. Turn and cook until other side is lightly golden, about 2 minutes. Pour sauce over salmon and continue to cook, gently turning salmon halfway through, until sauce is thickened slightly and clinging to salmon, about 2 minutes. (Sauce will bubble aggressively when first added and will then calm down.)Place rice (if using) on a plate. Arrange salmon over and drizzle with any remaining sauce in skillet. Top with scallions and sesame seeds, if using (I forgot!).