Add chopped salmon and salsa sauce. I always buy packs of trimmings for salmon, as regular salmon can be expensive and the offcuts are just as tasty but still much cheaper. Allow to slowly simmer. Towards the end add the gouchang paste (if using)

Once salmon is cooked and the salsa sauce has reduced and thickened serve on top of toasted crusty bread or nacho chips. Add dollops of sour cream on top to balance the saltiness of the salmon. Top with grated cheddar cheese. Enjoy