Gochujang is a Korean fermented pepper paste with a spicy-sweet, pungent flavor that can take the bland out of practically anything. Here it’s the key ingredient in a simple glaze that’s brushed on omega-rich salmon fillets. Pair it with your favorite green vegetable or any grain for a simple but elegantmeal. Leftovers are great flaked into a rice bowl with veggies. Adapted from skinnytaste.com.Serves 4. – Susan Puckett
Ingredients
- Non-stick cooking spray
- 1 tablespoon gochujang
- 2 teaspoons mirin
- 2 teaspoons soy sauce or tamari
- 2 teaspoons honey
- ½ teaspoon toasted sesame oil
- 1 or 2 garlic cloves, grated
- ½ teaspoon grated fresh ginger
- 4 (4- to 6-ounce) salmon fillets
- Kosher salt
- 1 or 2 thinly sliced scallions
- Black or white toasted sesame seeds (optional)
Instructions
- Position a rack 4 to 5 inches from the heat source and preheat the broiler to high.
- Line a sheetpan with foil and spray lightly with cooking oil spray. Set aside.
- Make the glaze: In a small bowl, stir together the gochujang, mirin, soy sauce, sugar, sesame oil, garlic, and ginger until blended.
- Place the salmon on the prepared pan (skin-side down if skin on) and sprinkle lightly with salt. Run under the broiler for 2 minutes.
- Brush the salmon with the glaze and broil 3 to 5 minutes longer, depending on thickness, just when the flesh begins to flake when pressed with a fork.
- Transfer to a platter or serving plate and garnish with scallions and sesame seeds, if desired.
Susan Puckett is a cookbook author and former food editor of The Atlanta Journal-Constitution. Follow her at susanpuckett.com.
