Gochujang-Glazed Salmon with Garlic Spinach

Name: Gochujang-Glazed Salmon with Garlic Spinach
Prep time: 15 min
Total time: 35 min
Yield: 4 Servings
Ingredients: 2 tablespoons gochujang; 1 tablespoon mirin; 2 tablespoons reduced-sodium tamari or soy sauce, divided; 1 tablespoon honey; 1u00bd teaspoons toasted sesame oil, divided; 4 cloves garlic, grated, divided; 2 teaspoons grated fresh ginger; 1 u00bc pounds salmon, cut into 4 portions; 8 cups baby spinach; Sesame seeds & sliced scallions for garnish

By Leslie Blythe Asian, Salmon Broiling, Sautéing

April 20, 2023

Gochujang, a Korean red chile paste, gives this salmon a nice kick of heat, while the honey balances it out with a touch of sweetness. The garlic spinach makes a delicious, silky, garlicky bed to serve the salmon.

Prep: 15 mins
Cook: 20 mins
Yields: 4 Servings

Ingredients

2 tablespoons gochujang

1 tablespoon mirin

2 tablespoons reduced-sodium tamari or soy sauce, divided

1 tablespoon honey

1½ teaspoons toasted sesame oil, divided

4 cloves garlic, grated, divided

2 teaspoons grated fresh ginger

1 ¼ pounds salmon, cut into 4 portions

8 cups baby spinach

Sesame seeds & sliced scallions for garnish

Directions

1Preheat the oven to 425° F. Line a baking sheet with parchment paper or foil.

2Whisk gochujang, mirin, 1 tablespoon tamari, honey, ½ teaspoon sesame oil, ¼ 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. Roast the salmon for about 12 minutes, or until desired doneness.  

3Meanwhile, heat the remaining 1 teaspoon of 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.  

4Serve the salmon over the spinach.

Recipe adapted from By Laura Kanya, EatingWell, February 2022.

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