Honey-Gochujang Salmon with Smashed Cucumber Salad
Kick off Week 32 with a vibrant fusion of Korean heat and refreshing crunch. This dish combines perfectly glazed salmon with a tangy, cool cucumber salad to create a dinner experience that is as exciting for the palate as it is easy to prepare.
Ingredients
- Salmon fillets4 pieces
- Gochujang (Korean chili paste)2 tbsp
- Honey2 tbsp
- Soy sauce1 tbsp
- Fresh ginger, grated1 tsp
- Large cucumbers2 stk
- Rice vinegar2 tbsp
- Toasted sesame oil1 tsp
- Toasted sesame seeds1 tbsp
- Spring onions, sliced2 stk
Instructions
In a small bowl, whisk together the gochujang, honey, soy sauce, and grated ginger until smooth. Set aside half of the glaze to use as a finishing sauce.
Place the cucumbers on a cutting board and lightly smash them with a rolling pin or the flat side of a chef's knife until they crack. Cut into bite-sized chunks and toss in a bowl with rice vinegar, sesame oil, and a pinch of salt.
Heat a non-stick pan over medium heat. Brush the salmon fillets generously with the first half of the glaze. Sear the salmon for 3-5 minutes per side until the glaze is caramelized and the fish is cooked to your preference.
Serve the salmon alongside the refreshing cucumber salad. Drizzle with the reserved glaze and garnish with toasted sesame seeds and sliced spring onions for extra crunch and flavor.
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