Gochujang Glazed Salmon With Garlic Spinach Recipes

GOCHUJANG-GLAZED SALMON WITH GARLIC SPINACH

Gochujang-Glazed Salmon with Garlic Spinach image

Gochujang, a Korean red chile paste, and honey give this salmon a little bit of sweetness and a whole lot of spice.

Provided by Laura Kanya

Time 20m

Number Of Ingredients 10

Ingredients

2 tablespoons gochujang
1 tablespoon mirin
2 tablespoons reduced-sodium tamari, divided
1 tablespoon honey
1 ½ teaspoons toasted sesame oil, divided
4 cloves garlic, grated, divided
2 teaspoons grated fresh ginger
1 ¼ pounds salmon, preferably wild-caught, cut into 4 portions
8 cups baby spinach
Sesame seeds & sliced scallions for garnish

Steps:

Position a rack in upper third of oven; preheat broiler to high. Line a baking sheet with foil and coat with cooking spray.
Whisk gochujang, mirin, 1 tablespoon tamari, honey, 1/2 teaspoon sesame oil, 1/4 of the garlic and ginger in a small bowl. Pat salmon dry and place skin-side down on the prepared pan. Brush the salmon with the glaze. Broil until the salmon is just cooked through, 5 to 8 minutes, depending on thickness.
Meanwhile, heat the remaining 1 teaspoon sesame oil in a large skillet over medium-low heat. Add the remaining 3 cloves garlic and cook, stirring, until fragrant and just starting to brown, about 3 minutes. Add spinach and cook, stirring, until wilted and the pan is dry, about 3 minutes. Remove from heat and stir in the remaining 1 tablespoon tamari.
Serve the salmon over the spinach.

Nutrition Facts : Calories 282 calories, Carbohydrate 13 g, Cholesterol 78 mg, Fat 11 g, Fiber 1 g, Protein 30 g, SaturatedFat 2 g, Sodium 510 mg, Sugar 8 g

GOCHUJANG-GLAZED SALMON WITH GARLIC SPINACH

Gochujang-Glazed Salmon With Garlic Spinach image

I love salmon, and this was a healthier version than my normal buttery version. It was very flavorful even with no butter. Recipe courtesy of Eating Well March 2022.

Provided by AmyZoe

Categories < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons gochujang
1 tablespoon mirin
2 tablespoons reduced sodium tamari, divided
1 tablespoon honey
1 1/2 teaspoons toasted sesame oil, divided
4 garlic cloves, grated, divided
2 teaspoons grated fresh ginger
1 1/4 lbs salmon, preferably wild caught, cut into 4 portions
8 cups Baby Spinach
seame seeds (to garnish)
sliced scallion (to garnish)

Steps:

Position a rack in upper third of oven. Preheat broiler to high. Line a baking sheet with foil and coat with cooking spray. I used a butter wrapper from a stick of butter to grease my pan, and I did not line my pan and it washed up just fine without foil.
Whisk gochujang, mirin, a tablespoon tamari, honey, 1/2 teaspoon sesame oil, 1/4 of the garlic and ginger in a small bowl.
Pat salmon dry and place skin-side down on the prepared pan. Brush the salmon with the glaze. Broil until the salmon is just cooked through, 5 to 8 minutes, depending on thickness.
Meanwhile, heat the remaining teaspoon sesame oil in a large skillet over medium-low heat. Add the remaining 3 cloves garlic and cook, stirring, until fragrant and just starting to brown, about 3 minutes. Add spinach and cook, stirring, until wilted and the pan is dry, about 3 minutes. Remove from heat and stir in the remaining tablespoon tamari.
Serve the salmon over the spinach.

Nutrition Facts : Calories 237.1, Fat 8.2, SaturatedFat 1.4, Cholesterol 65.2, Sodium 680.2, Carbohydrate 8.4, Fiber 1.5, Sugar 4.8, Protein 31.9

GOCHUGARU SALMON WITH CRISPY RICE

Gochugaru Salmon With Crispy Rice image

Gochugaru, a mild, fragrant red-pepper powder, bedazzles this quick salmon dinner. As a key ingredient in Korean home cooking, gochugaru proves that some chiles provide not only heat but fruity sweetness as well. Here, that's especially true once it's bloomed in maple syrup, vinegar and butter. If you like shiny things, you may find great pleasure in watching this pan sauce transform into a mirrored, crimson glaze. Try to get long center-cut salmon fillets for uniform thickness and even cooking. Their crispy skin tastes wonderful with white rice, which toasts in the rendered salmon fat. To balance the richness of the fish, serve it with fresh, crunchy things, like cucumbers or pickles, or a big green salad.

Provided by Eric Kim

Categories dinner, weeknight, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 skin-on salmon fillets (6 ounces each)
Kosher salt (Diamond Crystal) and black pepper
1 tablespoon olive oil
4 cups cooked white rice, preferably leftovers
4 teaspoons gochugaru (see Tip)
2 tablespoons maple syrup
2 tablespoons rice vinegar
2 tablespoons cold unsalted butter, kept whole
Sliced cucumbers or pickles, for serving (optional)

Steps:

Season the salmon on all sides with salt and pepper. Heat a large cast iron or nonstick skillet over medium-high heat. Add the olive oil and sear the salmon fillets skin side down until the skin is browned and crispy, 2 to 5 minutes. The salmon's orange flesh will begin to turn pale coral as the heat slowly creeps up the sides of the fish; you want that coral color to come up about two-thirds of the way at this point for a nice medium-rare. Carefully flip the salmon and cook the second side until the flesh feels firm, another 1 to 2 minutes. When you press it, it should not feel wobbly. Transfer the salmon to a plate skin side down and keep the pan with the rendered fat over the heat.
Add the rice to the fat in the pan and spread in an even layer, packing it down as if making a rice pancake. Reduce the heat to medium and cook until the bottom is lightly browned and toasted, about 5 minutes. You should hear it crackle. Flip the rice like a pancake, using a spatula if needed. You may not be able to flip it all in one piece, but that's OK. Cook until lightly toasted on the second side, another 1 to 2 minutes. Go longer if you want crispier rice, but the trifecta of crispy-chewy-soft tastes wonderful.
While the rice is cooking, stir together the gochugaru, maple syrup, rice vinegar and 1 teaspoon salt in a small bowl. When the rice is done, divide it evenly among the plates. In the now empty pan, add the gochugaru mixture and cook, stirring constantly, over medium-high heat until it bubbles up and reduces significantly, 15 seconds to 1 minute. It should look pretty sticky. Turn off the heat and add the cold butter, stirring with a wooden spoon or tongs until fully melted and incorporated into the gochugaru mixture. Pour this glaze over the salmon and serve with cucumbers or pickles if you'd like.

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