%20(1).png){kind=logo}
From
4
Looking for a dinner that's beautiful, bold, flavorful, and comes together in just 20 minutes? This Gochujang-Glazed Salmon is brushed with a sweet, spicy glaze made from Korean gochujang, honey, mirin, and toasted sesame oil'then broiled to caramelized perfection. Served over garlicky saut'ed spinach and finished with sesame seeds and scallions, this dish is high in protein, full of flavor, and perfect for weeknight cooking. Gochujang'a Korean red chile paste'and honey give this salmon a little bit of sweetness and a whole lot of spice.
2 tablespoons gochujang 1 tablespoon mirin 2 tablespoons reduced-sodium tamari, divided 1 tablespoon honey 1 ½ teaspoons toasted sesame oil, divided 4 cloves garlic, grated, divided 2 teaspoons grated fresh ginger 1 ¼ pounds salmon, cut into 4 portions 8 cups baby spinach Sesame seeds & sliced scallions for garnish
Position a rack in the upper third of oven; preheat broiler to high. Line a baking sheet with foil and coat with cooking spray. Whisk gochujang, mirin, 1 tablespoon tamari, honey, 1/2 teaspoon sesame oil, 1/4 of the garlic, and ginger in a small bowl. Pat the salmon dry and place skin-side down on the prepared pan. Brush the salmon with the glaze. Broil until the salmon is just cooked through, 5 to 8 minutes, depending on thickness. Meanwhile, heat the remaining 1 teaspoon sesame oil in a large skillet over medium-low heat. Add the remaining 3 cloves garlic and cook, stirring, until fragrant and just starting to brown, about 3 minutes. Add the spinach and cook, stirring, until wilted and the pan is dry, about 3 minutes. Remove from heat and stir in the remaining 1 tablespoon tamari. Serve the salmon over the spinach.
2 tablespoons gochujang 1 tablespoon mirin 2 tablespoons reduced-sodium tamari, divided 1 tablespoon honey 1 ½ teaspoons toasted sesame oil, divided 4 cloves garlic, grated, divided 2 teaspoons grated fresh ginger 1 ¼ pounds salmon, cut into 4 portions 8 cups baby spinach Sesame seeds & sliced scallions for garnish
USD
2 tablespoons gochujang1 tablespoon mirin2 tablespoons reduced-sodium tamari, divided1 tablespoon honey1 ½ teaspoons toasted sesame oil, divided4 cloves garlic, grated, divided2 teaspoons grated fresh ginger1 ¼ pounds salmon, cut into 4 portions8 cups baby spinachSesame seeds and sliced scallions for garnish Directions:Position a rack in the upper third of oven; preheat broiler to high. Line a baking sheet with foil andcoat with cooking spray. Whisk gochujang, mirin, 1 tablespoon tamari, honey,  1/2 teaspoon sesame oil, 1/4 of the garlic, and ginger in a small bowl. Pat the salmon dry and place skin-side down on the prepared pan. Brush the salmon with the glaze. Broiluntil the salmon is just cooked through, 5 to 8 minutes, depending on thickness. Meanwhile, heat the remaining 1 teaspoon sesame oil in a large skillet over medium-low heat. Addthe remaining 3 cloves garlic and cook, stirring, until fragrant and just starting to brown, about 3minutes. Add the spinach and cook, stirring, until wilted and the pan is dry, about 3 minutes.Remove from heat and stir in the remaining 1 tablespoon tamari. Serve the salmon over the spinach.
