Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Gochujang, a Korean red chile paste, and honey give this salmon a little bit of sweetness and a whole lot of spice.

EatingWell Magazine, March 2022

Gallery

Credit: Jacob Fox

Recipe Summary

active:
20 mins
total:
20 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position a rack in upper third of oven; preheat broiler to high. Line a baking sheet with foil and coat with cooking spray.

    Advertisement
  • Whisk gochujang, mirin, 1 tablespoon tamari, honey, 1/2 teaspoon sesame oil, 1/4 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. Broil until the salmon is just cooked through, 5 to 8 minutes, depending on thickness.

  • Meanwhile, heat the remaining 1 teaspoon 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.

  • Serve the salmon over the spinach.

Nutrition Facts

4 oz. salmon & 3/4 cup spinach
282 calories; protein 30g; carbohydrates 13g; dietary fiber 1g; sugars 8g; added sugar 4g; fat 11g; saturated fat 2g; cholesterol 78mg; sodium 510mg; potassium 713mg.
Advertisement