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.