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Gochujang Salmon


  • 2 TBSP Gochujang

  • 1 TBSP Seasoned Rice Vinegar

  • 2 TBSP Soy Sauce

  • 1 TBSP Honey

  • 1 1/2 tsp Toasted Sesame Oil

  • 4 tsp minced Garlic

  • 2 tsp grated Ginger

  • 1 lb Salmon, 2-4 fillets

  • 8 cups Baby Spinach

  • Rice, cooked


  1. Line baking sheet with foil and cooking spray, or use Silpat. Set oven to broil.

  2. Whisk together Gochujang, Seasoned Rice Vinegar, 1 TBSP Soy Sauce, Honey, 1/2 tsp Sesame Oil, 1 tsp Garlic, and Ginger.

  3. Place Salmon on baking sheet and brush with the glaze.

  4. Broil for 5-10 minutes. Watch it carefully to avoid burning. Cook to your desired doneness.

  5. Heat 1 tsp Sesame Oil in a large pan over MEDIUM-HIGH heat. Add the remaining Garlic and cook until fragrant. Add Spinach and cook for about 4 minutes until the spinach begins to wilt. Add 1 TBSP Soy Sauce and remove from heat.

  6. Serve the Salmon over Rice and Spinach.

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1 Comment

That looks so yummy! I love sesame oil! Great job!

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