Gochujang Salmon
Equipment
- Oven
- Baking sheet
Ingredients
- 1½ lbs fresh salmon, center cut preferably
- ⅓ cup Gochujang paste I like this brand but use whatever brand you like.
- 1½ tbsp light soy sauce or tamari or shoyu
- 1 tsp minced garlic
- 1 tsp minced ginger
- 1-2 tbsp honey or maple syrup or brown sugar for balance and sweetness
- 1-2 tbsp roasted sesame oil 1 for light flavor and 2 for strong sesame flavor
- 1 tbsp roasted sesame seeds
- 1-3 tbsp water to thin the sauce
Sautéed Veggies
- 1 lb baby boy choy
- 1 12 oz bag organic bean sprouts
- 1-2 tbsp olive oil or sesame oil
- 1 tbsp light soy sauce
To serve
- Kimchi
- steamed rice
Instructions
Gochujang Salmon
- Preheat the oven to 350℉. Place thee salmon on a parchment lined baking sheet. Bake the fish for 20-25 minutes or until the center is just about cooked.
- While the fish bakes make the sauce. Mix all the sauce ingredients together with a whisk or in a small food processor until well-combined, taste to adjust any seasoning to your preference. Thin it with a bit of water to make it easier to mix or if you like it slightly runny.
- Once the fish is out of the oven, brush the sauce generously all over the fish. Flake the fish if desired. Garnish with roasted sesame seeds and serve with steamed rice, veggies and kimchi.
- Keep the remaining sauce refrigerated, stays fresh up to 4-5 days. Makes up to ¾ cup. To make yum yum dipping sauce or creamy Gochujang sauce whisk in ¼ cup mayo or a combination of plain whole yogurt and mayo.
Veggies
- Chop the bok choy, warm a wok or saute pan with oil. Add the chopped veggies, season with a little soy sauce, and cook on high heat until the veggies are tender yet crisp. Serve.
- For the bean sprout, blanch the sprouts in boiling water for 2-3 minutes. Remove into iced water to stop cooking. Drain and squeeze out as much water as possible. Give the sprouts a quick saute in the same wok for 1-2 minutes adding more sesame oil. Season with a little soy sauce.
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