Miso Gochujang-Glazed Salmon with Sweet Potato Puree
Generated by Ben with the assistance of Pantry Bliss AI
Last updated on
4
25 minutes
Prep time
10 minutes
Cook time
15 minutes
Inspired by the growing trend of blending Eastern and Western flavours, this dish highlights the perfect balance between the heat of gochujang and the subtle sweetness of sweet potatoes. The incorporation of miso reflects the depth of Japanese culinary influence, while presenting a comforting classic dish with a twist. The approach taken in this recipe allows the creation of exquisitely deep flavours whilst ensuring a visually stunning plate worthy of a Michelin-star dinner.
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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4 pieces salmon fillets (skin on, about 150g each)
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30 grams miso paste
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15 grams gochujang
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15 grams honey
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10 milliliters rice vinegar
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10 milliliters sesame oil
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a pinch salt
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600 grams sweet potatoes (peeled and cubed)
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30 grams butter (unsalted, at room temperature)
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50 milliliters heavy cream (at room temperature)
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to taste salt
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200 grams radishes (thinly sliced)
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60 milliliters rice vinegar
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60 milliliters water
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10 grams sugar
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2 grams salt
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30 grams microgreens
Instructions
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1.
Make Sweet Potato Puree:
Place the cubed sweet potatoes in a saucepan with salted water. Bring to a boil and cook until tender, about 15 minutes. Drain the sweet potatoes and return them to the pot. Add butter, heavy cream, and salt, then blend using a blender or food processor until smooth and creamy. Keep warm until ready to serve.
Ensure sweet potatoes are fork-tender before draining.
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2.
Cook Salmon:
Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper. Place the salmon fillets skin-side down on the tray. Brush a generous amount of the miso gochujang glaze over the tops of the fillets. Bake for 12-15 minutes until the salmon is glazed and opaque throughout, reaching an internal temperature of 63°C (145°F).
Be careful not to overcook the salmon; it should flake easily with a fork.
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3.
Plate the Dish:
On each plate, create a base with the sweet potato puree. Top with the glazed salmon fillet and garnish with pickled radish slices and a handful of microgreens.
Presentation should be clean, with the puree forming a base to allow the salmon to sit well.
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4.
Prepare Pickled Radish:
In a small saucepan, combine rice vinegar, water, sugar, and salt. Bring to a simmer over medium heat until dissolved. Pour this mixture over the thinly sliced radishes in a bowl. Let sit for at least 10 minutes to pickle before serving.
Ensure the sugar and salt are fully dissolved before pouring over radishes.
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5.
Prepare Salmon Glaze:
In a small bowl, whisk together miso paste, gochujang, honey, rice vinegar, sesame oil, and a pinch of salt until well combined.
Ensure all ingredients are well mixed to create a smooth glaze.
Tips and Variations
- For additional flavour, consider adding a squeeze of lime juice to the sweet potato puree.
- If preferred, substitute the salmon with skin-on chicken thighs for a different protein variation.
- Make the sweet potato puree ahead of time and reheat gently before serving to save time.
Equipment Required
Suggested Pairings
Sides
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The lightness of the rice provides a perfect base to soak up the sweet potato puree and glaze.
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The crunch of asparagus adds texture to the meal and complements the other flavours.
Drinks
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A crisp Sauvignon Blanc sips nicely with the richness of the salmon and balances the heat from the gochujang.
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Its refreshing taste complements the meal without overshadowing the dish.
Other Food Dishes
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The freshness in the salad acts as a refreshing contrast to the rich salmon.
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The sweetness of the mousse provides a delightful finish to the spicy main dish.