Gochujang Glazed Salmon with Miso-Sesame Asparagus
This dish offers a vibrant fusion of Korean and Japanese flavors, featuring flaky salmon coated in a sweet and spicy gochujang glaze. It's complemented by tender-crisp asparagus infused with the nutty depth of miso and sesame.
Prep Time
40 min
Difficulty
Medium
Servings
2
Calories
550 kcal
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
In a small bowl, whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger to create the glaze.
~5 min - 3
Pat the salmon fillets dry and place them on the prepared baking sheet.
~2 min - 4
Generously brush the salmon fillets with the gochujang glaze.
~3 min - 5
Roast the salmon in the preheated oven for 12-15 minutes, or until cooked through and flaky.
~15 min - 6
While the salmon is roasting, trim the woody ends off the asparagus.
~3 min - 7
In a separate bowl, toss the asparagus with olive oil, miso paste, and toasted sesame seeds until well coated.
~4 min - 8
In a frying pan over medium-high heat, sauté the miso-coated asparagus for 5-7 minutes until tender-crisp.
~7 min - 9
Serve the gochujang glazed salmon alongside the miso-sesame asparagus.
Tips
- For extra flavor, you can broil the salmon for the last 1-2 minutes of cooking to get a nice char on the glaze.
- Leftover glaze can be stored in an airtight container in the refrigerator for up to a week and used for other dishes.
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