Sesame-Glazed Gochujang Salmon with Crispy Bok Choy
This dish features flaky salmon coated in a sweet and savory sesame-gochujang glaze, pan-seared to perfection. It's served alongside tender bok choy that's been crisped to a delightful texture, offering a wonderful balance of flavors and textures.
Prep Time
30 min
Difficulty
Easy
Servings
4
Calories
450 kcal
Instructions
- 1
Prepare the glaze: In a small bowl, whisk together sesame oil, gochujang, honey, soy sauce, rice vinegar, minced garlic, and grated ginger.
~3 min - 2
Prepare the bok choy: Wash the bok choy and trim the ends. Cut each head into quarters lengthwise. If the stalks are thick, you can quarter them further.
~5 min - 3
Sear the salmon: Pat the salmon fillets dry with paper towels. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Sear the salmon, skin-side down if applicable, for 3-4 minutes until golden brown and crispy.
~7 min - 4
Glaze the salmon: Flip the salmon fillets. Spoon the prepared glaze generously over the top of each salmon fillet. Continue to cook for another 3-5 minutes, or until the salmon is cooked through and the glaze is slightly caramelized.
~5 min - 5
Cook the bok choy: While the salmon is cooking, add the bok choy to the same skillet (or a separate one if preferred) with a drizzle of oil. Cook over medium-high heat, stirring occasionally, until the bok choy is tender-crisp and slightly charred, about 5-7 minutes.
~7 min - 6
Serve: Plate the glazed salmon alongside the crispy bok choy. Garnish with sesame seeds.
Tips
- For an extra crispy bok choy, ensure the pan is hot before adding it and avoid overcrowding the skillet. Cook in batches if necessary.
- The glaze can be made ahead of time and stored in the refrigerator for up to 3 days. It might thicken slightly, so you can loosen it with a teaspoon of water if needed.
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