Spicy Gochujang Salmon with Mango Avocado Salsa
Tired of the same old weeknight meals? This Gochujang Glazed Salmon brings a vibrant fusion of spicy Korean flavors and fresh, tropical notes to your dinner table. It's an exciting, quick, and incredibly tasty dish that is guaranteed to impress, making it our perfect recommendation for an adventurous dinner.
Ingredienser
- Salmon fillets, skin-on (approx. 150g each)4 pcs
- Gochujang (Korean chili paste)3 tbsp
- Soy sauce2 tbsp
- Honey2 tbsp
- Sesame oil1 tbsp
- Garlic, minced2 cloves
- Fresh ginger, grated1 tsp
- Ripe mango, diced1 pc
- Ripe avocado, diced1 pc
- Red onion, finely chopped0.5 pc
- Fresh cilantro, chopped3 tbsp
- Lime, juiced1 pc
- Salt0.25 tsp
- Cooked rice, for serving4 servings
- Sesame seeds, for garnish1 tbsp
- Spring onions, sliced for garnish2 pcs
Sådan gør du
In a small bowl, whisk together the gochujang paste, soy sauce, honey, sesame oil, minced garlic, and grated ginger until smooth. This will be the flavorful glaze for your salmon.
In a medium bowl, gently combine the diced mango, avocado, finely chopped red onion, and chopped cilantro. Squeeze the juice of one lime over the mixture and season with a pinch of salt. Toss gently to combine, being careful not to mash the avocado. Set aside.
Pat the salmon fillets dry with a paper towel. Brush a generous amount of the gochujang glaze over the top and sides of each fillet. Heat a skillet over medium-high heat with a little oil. Place the salmon skin-side down and cook for 4-5 minutes until the skin is crispy. Flip the salmon, brush with more glaze, and cook for another 3-5 minutes, or until cooked to your liking.
Serve the hot gochujang salmon on a bed of warm rice. Top with a generous spoonful of the fresh mango avocado salsa. Garnish with a sprinkle of sesame seeds and sliced spring onions for extra texture and flavor.