Gochujang Miso Glazed Salmon
Kick off Week 17 with an unforgettable culinary adventure right in your own kitchen! This Gochujang Miso Glazed Salmon perfectly balances sweet, savory, and a thrilling hint of spice, elevating your everyday dinner to a restaurant-quality experience. Served over fluffy coconut rice with vibrant, zesty zucchini ribbons, it is exactly the exciting and flavorful meal you need to break the routine.
Ingredienser
- Salmon fillets4 pcs
- Gochujang (Korean chili paste)2 tbsp
- White miso paste1 tbsp
- Honey2 tbsp
- Soy sauce1 tbsp
- Jasmine rice1.5 cups
- Coconut milk1 can
- Zucchini2 pcs
- Sesame oil1 tbsp
- Fresh lime1 pc
- Toasted sesame seeds1 tbsp
Sådan gør du
In a small bowl, whisk together the gochujang, white miso paste, honey, and soy sauce until you have a smooth, glossy marinade.
Place the salmon fillets on a baking sheet lined with parchment paper. Brush the glaze generously over each fillet and let them rest at room temperature for 10 minutes.
Rinse the jasmine rice under cold water until it runs clear. In a pot, combine the rice, coconut milk, and a pinch of salt. Bring to a gentle boil, then cover and simmer on low heat for 15 minutes.
While the rice is cooking, use a vegetable peeler to slice the zucchini lengthwise into long, thin ribbons. Toss them in a mixing bowl with the sesame oil and the juice of half a lime.
Bake the marinated salmon in a preheated oven at 200°C (400°F) for 12 to 15 minutes, until the sweet glaze is beautifully caramelized and the fish flakes easily with a fork.
Divide the warm, fluffy coconut rice among four dinner bowls. Top each with a piece of the glazed salmon and a generous handful of fresh zucchini ribbons. Garnish with toasted sesame seeds and a wedge of the remaining lime.