Seafood
Korean-Inspired Gochujang-Glazed Salmon with Garlic Spinach
Ingredients
- 2 tablespoons gochujang
- 1 tablespoon mirin
- 2 tablespoons reduced-sodium tamari, divided
- 1 tablespoon honey
- 1 ½ teaspoons toasted sesame oil, divided
- 4 cloves garlic, grated, divided
- 2 teaspoons grated fresh ginger
- 1 ¼ pounds salmon, cut into 4 portions
- 8 cups baby spinach
- Sesame seeds
- Sliced scallions for garnish
Directions
- 1
Position a rack in the upper third of oven; preheat broiler to high. Line a baking sheet with foil and coat with cooking spray.
- 2
Whisk gochujang, mirin, 1 tablespoon tamari, honey, 1/2 teaspoon sesame oil, 1/4 of the garlic, and ginger in a small bowl.
- 3
Pat the 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.
- 4
Meanwhile, heat the remaining 1 teaspoon sesame oil in a large skillet over medium-low heat. A
- 5
dd the remaining 3 cloves garlic and cook, stirring, until fragrant and just starting to brown, about 3 minutes.
- 6
Add the spinach and cook, stirring, until wilted and the pan is dry, about 3 minutes.
- 7
Remove from heat and stir in the remaining 1 tablespoon tamari.
- 8
Serve the salmon over the spinach.
Nutrition
Per 1 serving
Estimated per serving. Actual values vary with brands, substitutions, and portion size. This is general information, not medical or nutrition advice.
Check every ingredient against your own allergies and dietary needs. See our Health & Nutrition Disclaimer.
