Skip the usual simple salmon recipe and swap in this Gochujang Glazed Salmon with Carrots and Bok Choy. If you’re unfamiliar with gochujang, it’s a Korean fermented red chili paste that’s sweet and salty with some underlying spice and umami.
Skip the usual simple salmon recipe and swap in this Gochujang Glazed Salmon with Carrots and Bok Choy. If you’re unfamiliar with gochujang, it’s a Korean fermented red chili paste that’s sweet and salty with some underlying spice and umami.
Ingredients
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1 (3-pound) whole salmon fillet, trimmed and pin bones removed
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1/ 2 cup gochujang paste
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1 tablespoon honey
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1 1/ 2 teaspoons La Tourangelle Toasted Sesame Oil, plus more for the vegetables
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3 cloves garlic, finely grated
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1 lime, juiced
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1 (1-inch) knob ginger, finely grated
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1 pound baby bok choy, halved
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1 pound carrots, peeled, sliced into ½-inch coins
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Scallions, sliced, for garnish
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Sesame seeds, for garnish
Directions
Preheat the oven to 375°F and line a sheet pan with parchment paper.
In a medium bowl, whisk together the gochujang paste, honey, sesame oil, garlic, lime juice, and ginger until smooth.
Place salmon on the prepared sheet pan. Using a pastry brush, apply the gochujang marinade all over the salmon.
Bake for about 25 minutes, until an instant read thermometer inserted in the thickest part of salmon reads 145ºF.
Meanwhile, bring a large pot of salted water to a boil. Cook bok choy until crisp-tender, 2-3 minutes. Drain and set aside.
In the same pot of boiling water, cook carrots until crisp-tender, 2-3 minutes. Drain and toss with 1 1/2 teaspoons of sesame oil.
Transfer to a platter with cooked bok choy and carrots and serve immediately.