The Health of Experience Recipe: Broiled Gochujang-Glazed Salmon

Gochujang is a Korean fermented pepper paste with a spicy-sweet, pungent flavor that can take the bland out of practically anything.

Here it’s the key ingredient in a simple glaze that’s brushed on omega-rich salmon fillets. Pair it with your favorite green vegetable or any grain for a simple but elegant meal. Leftovers are great flaked into a rice bowl with veggies. Adapted from skinnytaste.com. Serves 4. – Susan Puckett

Ingredients

• Non-stick cooking spray

• 1 tablespoon gochujang

• 2 teaspoons mirin

• 2 teaspoons soy sauce or tamari

• 2 teaspoons honey

• ½ teaspoon toasted sesame oil

• 1 or 2 garlic cloves, grated

• ½ teaspoon grated fresh ginger

• 4 (4- to 6-ounce) salmon fillets

• Kosher salt

• 1 or 2 thinly sliced scallions

• Black or white toasted sesame seeds (optional)

Instructions

1. Position a rack 4 to 5 inches from the heat source and preheat the broiler to high.

2. Line a sheet pan with foil and spray lightly with cooking oil spray. Set aside.

3. Make the glaze: In a small bowl, stir together the gochujang, mirin, soy sauce, sugar, sesame oil, garlic, and ginger until blended.

4. Place the salmon on the prepared pan (skin-side down if skin on) and sprinkle lightly with salt. Run under the broiler for 2 minutes.

5. Brush the salmon with the glaze and broil 3 to 5 minutes longer, depending on thickness, just when the flesh begins to flake when pressed with a fork.

6. Transfer to a platter or serving plate and garnish with scallions and sesame seeds, if desired.

Susan Puckett is a cookbook author and former food editor of The Atlanta Journal-Constitution. Follow her at susanpuckett.com.

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