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.
In short
Honey-Gochujang Salmon with Smashed Cucumber Salad takes about 27 minutes (15 min prep, 12 min cooking), serves 4 and needs 10 ingredients.
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
- 1
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.
- 2
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.
- 3
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.
- 4
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.
Questions and answers
How long does Honey-Gochujang Salmon with Smashed Cucumber Salad take?
About 27 minutes in total: 15 minutes prep and 12 minutes cooking.
How many servings does it make?
The recipe serves 4.
What ingredients do I need?
You need 10 ingredients: Salmon fillets, Gochujang (Korean chili paste), Honey, Soy sauce, Fresh ginger, grated, Large cucumbers …. With Veloop you can add them all to your shopping list.
