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.
- 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
- Position the oven rack in the upper third of the oven and preheat the broiler to high.
- Whisk together the gochujang, mirin, 1 T soy sauce, honey, miso, ½ t sesame oil, half of garlic and ginger in a small bowl.
- 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.
- 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.
- 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.
- Line serving dish with cooked spinach. Serve the salmon over the spinach and sprinkle with the green onions and sesame seeds.