Gochujang Honey Salmon with Miso-Ginger Sweet Potatoes
Kick off Week 31 with a bold explosion of flavor that blends Korean heat with Japanese umami. This dish offers a perfect balance of sticky-sweet glaze and earthy roasted vegetables, making it a sophisticated yet approachable dinner for an adventurous palate.
Ingredients
- Salmon fillets4 pieces
- Gochujang (Korean chili paste)2 tbsp
- Honey1 tbsp
- Soy sauce1 tbsp
- Rice vinegar1 tsp
- Sweet potatoes3 large
- White miso paste1 tbsp
- Fresh ginger, grated1 tbsp
- Olive oil2 tbsp
- Bok choy2 heads
- Spring onions, sliced2 stk
- Sesame seeds1 tsp
Instructions
Preheat oven to 200°C. Peel and cube the sweet potatoes. Whisk together miso paste, grated ginger, and olive oil. Toss the potatoes in this mixture and roast on a tray for 20-25 minutes until tender and golden.
In a small bowl, whisk together the gochujang, honey, soy sauce, and rice vinegar until smooth. Set aside half for serving and use the rest for the fish.
Heat a non-stick pan over medium-high heat. Season salmon with a pinch of salt and sear skin-side down for 3-4 minutes until crispy. Flip and brush the top generously with the gochujang glaze.
During the last 4 minutes of the salmon cooking, add halved bok choy to the pan or oven tray with a splash of water and cover to lightly steam them until vibrant green.
Serve the glazed salmon alongside the miso sweet potatoes and bok choy. Drizzle with the remaining glaze and garnish with sliced spring onions and toasted sesame seeds.
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