Zesty Gochujang Honey Glazed Salmon
Elevate your week 32 dinner with this vibrant fusion of sweet, spicy, and savory flavors. This dish pairs perfectly seared salmon with a refreshing, tangy smashed cucumber salad, making it a sophisticated yet simple meal that hits every taste bud.
Ingredients
- Salmon fillets4 pcs
- Gochujang (Korean chili paste)2 tbsp
- Honey3 tbsp
- Soy sauce1 tbsp
- Rice vinegar2 tbsp
- Grated fresh ginger1 tsp
- English cucumber1 pcs
- Toasted sesame oil1 tsp
- Spring onions, sliced2 pcs
- Toasted sesame seeds1 tbsp
Instructions
In a small bowl, whisk together the gochujang paste, honey, soy sauce, ginger, and 1 tablespoon of rice vinegar until the mixture is smooth and glossy.
Cut the cucumber into 2-inch chunks. Place them in a plastic bag and lightly smash them with a rolling pin until they burst. Toss with sesame oil, the remaining rice vinegar, and a pinch of salt.
Heat a non-stick skillet over medium-high heat. Pat the salmon dry and place skin-side down. Cook for 4-5 minutes until the skin is crispy. Flip the fillets and cook for another 2 minutes.
Reduce the heat to low. Pour the gochujang glaze over the salmon in the pan. Let it bubble and coat the fish for 1 minute until thickened and sticky.
Serve the glazed salmon alongside the smashed cucumber salad. Garnish with sliced spring onions and toasted sesame seeds for an extra crunch.
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