Gochujang Glazed Salmon with Charred Asparagus and Sesame
Generated with the assistance of Pantry Bliss AI
Last updated on
4
30 minutes
Prep time
10 minutes
Marinade/Proof time
10 minutes
Cook time
10 minutes
Inspired by traditional Korean flavours, this recipe harmoniously combines the spicy-sweet notes of gochujang with high-quality salmon, a staple food in many cultures. The charred asparagus not only adds a pleasing crunch but also complements the richness of the salmon, creating a beautifully balanced meal. The final touch of lemon oil elevates the whole dish, reminiscent of dishes served in Hanok (traditional Korean homes), where simple ingredients are transformed into exquisite dining experiences.
This recipe and its accompanying image were generated by Pantry Bliss AI. Please use your discretion, verify ingredients for allergies and safe consumption, and follow safe cooking practices.
Ingredients
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70 grams Gochujang (Korean red chili paste) (-)
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40 milliliters Honey (-)
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20 milliliters Soy sauce (-)
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10 milliliters Rice vinegar (-)
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10 milliliters Sesame oil (-)
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4 fillet (approx. 180-200 grams each) Salmon fillets (skin-on, deboned)
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2 grams Salt (to season)
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400 grams Asparagus (trimmed)
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15 milliliters Olive oil (for drizzling)
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to taste- Black pepper (freshly cracked)
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15 grams Sesame seeds (toasted)
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1 large Lemon (juice and zest)
Instructions
- 1. Marinate the Salmon: Season the salmon fillets with salt. Brush each fillet generously with the gochujang glaze prepared earlier. Allow them to marinate for at least 10 minutes while you prepare the asparagus.
- 2. Prepare the Asparagus: Preheat the non-stick frying pan over high heat. Drizzle the trimmed asparagus with olive oil and season with salt and black pepper. Toss them to ensure even coating.
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3.
Cook the Asparagus:
In the preheated pan, add the asparagus. Cook for about 4-5 minutes, turning occasionally, until they are charred and tender-crisp. Remove and set aside on a serving platter.
Avoid burning by monitoring the asparagus, ensure they do not become too soft.
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4.
Cook the Salmon:
In the same pan, reduce the heat to medium. Add the marinated salmon fillets, skin-side down. Cook for about 4-6 minutes until the skin is crispy. Flip the fillets and baste with glaze. Cook for another 2-3 minutes until the fish is just cooked through and flakes easily. Internal temperature should reach 63°C.
Ensure the salmon is cooked through but not overcooked, which will dry it out. Use a thermometer if needed.
- 5. Garnish and Serve: Transfer the cooked salmon onto the platter with asparagus. Drizzle with freshly squeezed lemon juice, sprinkle with toasted sesame seeds, and finish with lemon zest. Serve immediately.
- 6. Prepare the Gochujang Glaze: In a medium bowl, whisk together the gochujang, honey, soy sauce, rice vinegar, and sesame oil. Ensure all ingredients are well combined. Set aside half for glazing; the other half will be used for basting the salmon while cooking.
Tips and Variations
- For a deeper flavour, consider adding minced garlic to the glaze.
- Swap out salmon for other fish like barramundi or grilled chicken for different flavour profiles.
- To enhance the dish, sprinkle with chopped fresh herbs such as chives or coriander before serving.
Equipment Required
Suggested Pairings
Sides
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The subtle sweetness of jasmine rice complements the spicy glaze perfectly.
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Traditional Korean fermented vegetables add a tangy contrast to the richness of the salmon.
Drinks
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A popular Korean spirit that pairs beautifully with seafood dishes and complements the spice.
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A refreshing non-alcoholic option that matches the bright flavours of the dish.
Other Food Dishes
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A warm, comforting soup that enhances the umami experience of the meal.
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A refreshing dessert that cleanses the palate after a savoury meal.