Gochujang-Glazed Salmon with Garlic Spinach

We are always encouraging our patients to experiment with new spices and herbs. This recipe is a great example. Gochujang is a Korean red chili paste. When it is combined with the honey it gives the salmon a spicy sweetness that will be addictive. You can find this spice in any grocery in the Asian aisle.

Ingredients

• 2 T gochujang
• 1 T mirin or sweet sake
• 1 T honey
• 2 T white miso
• 2 T gluten free, low sodium soy sauce or tamari ( can use coconut amines )
• 2 t toasted sesame oil
• 4 garlic cloves, minced and divided
• 2 t minced ginger
• 1- 1 ¼ pounds of salmon, wild caught preferred, cut into individual portions
• 8 cups of baby spinach
• Scallions, chopped
• Sesame seeds for garnish

Directions

1. Position the oven rack in the upper third of the oven and preheat the broiler to high.
2. Whisk together the gochujang, mirin, 1 T soy sauce, honey, miso, ½ t sesame oil, half of garlic and ginger in a small bowl.
3. Pat the salmon filets dry and arrange in a foil-lined baking pan coated with avocado oil, coconut oil or sesame oil cooking spray. Place the salmon filets skin down in the dish.
4. Broil filets until salmon is cooked through ( about 8-9 minutes depending on thickness) The filets will have a caramelized coating on top when done.
5. While the salmon is broiling heat the remaining sesame oil in a pan over medium heat. Add the garlic and cook until fragrant ( about 2-3 minutes) Add spinach and cook until wilted. Remove from heat and sprinkle with remaining soy sauce.
6. Line serving dish with cooked spinach. Serve the salmon over the spinach and sprinkle with the green onions and sesame seeds.