GOCHUJANG SALMON WITH MULTI GRAIN RICE
- Vegetable oil, for greasing
- 4 boneless, skin on salmon fillets (about 100g each fillet)
For gochujang glaze:
- 25g gochujang
- 1 Tbsp (5g) chopped spring onion
- 15g white sugar
- ½ tsp (2g) grated garlic
- 2 tsp (10g) grated ginger
- 200g Tender stem broccoli, trimmed
- 2 Tbsp olive oil
- (¼ tsp roasted sesame oil, optional)
- Salt and pepper
- Steamed multi grain rice
Preheat the oven to 180°C and line a baking sheet with foil and grease the foil.
For the gochujang glaze, in a small bowl, whisk together gochujang, spring onion garlic and ginger.
Lay the salmon skin side down on the prepared baking sheet, spread glaze on top of the salmon and let marinade while the oven comes to temperature.
Meanwhile, in a small bowl toss together tender stem broccoli with olive oil and sesame oil (if you are using) and season generously with salt and pepper. Spread the tender stem broccoli out around the fillet.
Bake until cooked to the desired doneness, about 10 minutes.
Transfer to a platter served with rice.
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