Roasted Kimchi Gochujang Salmon
Korean-inspired Roasted Kimchi Gochujang Salmon is weeknight quick, healthy and delicious.
Servings 2 (or 4—see Kitchen Notes)
Ingredients
- 2 salmon fillets, preferably skin-on, 6 ounces each (see Kitchen Notes for substitutions)
- salt and freshly ground pepper
- 1/4 cup finely chopped kimchi
- 1 tablespoon gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons olive oil
- chopped cilantro, for garnish
- thinly sliced green onions, for garnish
Instructions
- Place salmon pieces skin side down in a baking dish. Season with salt and pepper.
- Combine kimchi, gochujang, soy sauce, sesame oil and olive oil, and spoon over salmon, coating it evenly. Marinate for 30 minutes.
- Preheat oven to 400ºF while salmon is marinating. Bake for about 10 minutes, depending on thickness of salmon, or until still slightly pink in center.
- Plate salmon, spooning kimchi mixture over the fish. Garnish each with cilantro and green onions. Serve.
Kitchen Notes
How many servings? We made two salmon fillets, but you can make four without doubling the marinade.
Use salmon or... As we said, we love salmon. You could also substitute a firm white fish such as cod or halibut. You can also use tuna steaks.
Liz's Crockery Corner. We like nice, contemporary, plain white plates for everyday dining. This salad plate is from the Crate & Barrel Verge dinnerware collection. Looking for something similar, but different? Emma Wartzman tried "all the white dinner plates from Crate & Barrel" and helpfully wrote about them in New York magazine's The Strategist. Check out her article, I Tried All the White Dinner Plates at Crate & Barrel.