Subtly seasoned and crisp, this easy topping can be eaten with any rice wrap or bowl, and acts as the perfect compliment to Grilled Crisp-Skinned Salmon. It’s an adaptation of a recipe in Everyday Korean: Fresh, Modern Recipes for Home Cooks, by Kim Sunée and Seung Hee Lee.
While the salmon cooks, put your deputy in charge of this dish. Blanch sprouts in boiling salted water 1 minute. Drain; cool in a bowl of ice water. Spin dry, covered with a paper towel.
In a bowl, whisk chopped green onion, garlic, oil, salt, and pepper. Add sprouts; gently toss. Season with salt and pepper and top with sliced green onion.
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.