Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, not-exactly-gochujang salmon. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Great flavor and made great leftovers. how much salmon did you use (in ounces)? recipe does not state and would like to know how far glaze goes. thanks! Think of it as Sriracha's older, wiser, more mature cousin. This Gochujang Glazed Salmon w/ steamed veggies is definitely a winner & it SHOULD be your dinner!
Not-exactly-gochujang Salmon is one of the most favored of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Not-exactly-gochujang Salmon is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have not-exactly-gochujang salmon using 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Not-exactly-gochujang Salmon:
- Get 1/3 rd of a whole salmon
- Make ready 2 tbsp sriracha
- Make ready 1.5 tbsp honey
- Get 1 tbsp soy sauce
- Take 1 garlic clove; minced
- Take .5 tbsp vinegar +.5 tbsp water
- Take 1 tsp sesame oil
- Prepare Salt & peppa
Find out more about this unique, tasty ingredient and how it's used! Gochujang is a savory, spicy, and pungent fermented Korean condiment made from red chili, glutinous rice/wheat, fermented soybeans, and salt. In a small bowl, combine the miso, vinegar and sesame oil into a smooth paste. Barley malt powder, fermented soybean powder, hot pepper powder, rice syrup, salt, sweet rice flour, water.
Steps to make Not-exactly-gochujang Salmon:
- Preheat your oven to 425F. Pat dry your salmon. Season w salt & pepper and cover with another piece of foil. Bake for 10mins. Set aside.
- In a pan over medium heat, add a tbsp of oil. Then the rest of the ingredients. Mix constantly until nice & bubbly.
- Uncover your salmon. Coat with the sriracha mixture. Bake again for another 8-10mins. Heck, go ahead and broil for 1 min if you fancy.
- Feel free to top with green onions and/or sesame seeds. Serve w a side of rice + veggies. Enjoy! (Could’ve made this w gochujang tho)
Gochujang or red chili paste is a savory, sweet, and spicy fermented condiment made from chili powder, glutinous rice, meju (fermented soybean) powder, yeotgireum (barley malt powder), and salt. The sweetness comes from the starch of cooked glutinous rice. I like using gochujang but there's a bit of a problem. Hi, I've been into Korean cooking for a while now but I don't do it super-often. I like using gochujang but there's a bit of a problem.
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