Gochujang Glazed Salmon Food

BROILED SALMON WITH SWEET GOCHUJANG GLAZE

Steps:

• In a medium bowl, whisk together the gochujang sauce, sesame oil, honey, rice wine vinegar and ginger.
• Position an oven rack 6-inches from the heat source and preheat the broiler to high.
• Put the salmon and asparagus on a foil-lined rimmed baking sheet. Drizzle with the oil and sprinkle lightly with salt.
• Broil 5-7 minutes, until the salmon looks opaque. Brush half the glaze evenly over the salmon.
• Broil for an additional 1-2 minutes, until the salmon is cooked through and the glaze is bubbling (watch so that the glaze doesn't burn).
• To serve, brush with the remaining glaze and sprinkle with the scallion.

GOCHUJANG-GLAZED SALMON

Steps:

• Combine glaze ingredients together in a small bowl.
• Preheat the broiler on high and position the rack 4 to 5 inches from the heat. Line the broiler pan with foil and spray lightly with oil.
• Put the salmon on the prepared sheet and season with salt. Broil 2 minutes.
• Brush the salmon with glaze and broil until desired doneness, 3 to 5 minutes depending on the thickness. Transfer to a platter and top with sesame seeds and scallions. Serve with rice if desired.

GOCHUJANG-GLAZED SALMON WITH GARLIC SPINACH

Steps:

• Position a rack in 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 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 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.

GOCHUJANG-GLAZED CELERIAC WITH BLACK BEANS & GREEN SALSA

Steps:

• Heat the oven to 200C/180C fan/gas 6. Scatter the salt over a large lined baking tray in an even layer. Put the celeriac on top of the salt and roast for 15 mins on the top shelf of the oven.
• Meanwhile, make the glaze. Put the gochujang, butter, honey, a pinch of salt, 1 tbsp water, the orange juice and cornflour in a pan and cook, stirring, for 2-3 mins or until smooth. Set aside.
• Leave the celeriac to cool slightly. Dust off the excess salt and dip in the glaze, turning to coat. Discard the salt from the tray, return the wedges to it and roast for 10 mins more. Glaze again, scatter over the sesame seeds and roast for 10 mins more until caramelised.
• To make the beans, heat the oil in a heavy-based frying pan over a medium heat. Fry the cumin and bay leaf until sizzling, then add the onion, coriander stems, ground coriander and a good pinch of salt. Fry, stirring, for 8 mins until golden and soft. Add the beans and their liquid and a pinch of salt and bring to the boil. Simmer for 5-8 mins, stirring, until the liquid is almost evaporated and the beans are creamy. Remove the bay leaf and stir in the lime juice. Set aside and keep warm.
• To make the salsa, put the apple, chilli, pumpkin seeds, lime juice and reserved coriander leaves in a food processor and blitz until combined but chunky. Add the oil and blitz again. Season to taste.
• Heat the sunflower oil in a non-stick frying pan and fry the shallots over a low-medium heat for 15 mins until just golden and crisp. Put on a plate lined with kitchen paper to drain, then season. Serve the beans topped with the celeriac, crisp shallots and salsa.