Korean Gochujang Salmon with Sesame Broccoli

Ingredients

• 2 fillets salmon fillets
• 2 tbsp gochujang
• 1 tbsp honey
• 1 tbsp soy sauce (or tamari)
• 1 tsp sesame oil
• 2 cloves garlic
• 1 tsp fresh ginger(optional)
• 3 cups broccoli florets
• 1 tbsp olive oil (or neutral oil)
• 1 tbsp sesame seeds
• 1 tbsp rice vinegar (or apple cider vinegar)(optional)
• 2 tbsp water(optional)

Instructions

1. 1

   Prep (10 minutes): Mince the garlic (and ginger if using). Cut broccoli into bite-size florets. Pat salmon dry and place on a foil-lined baking sheet (or in a skillet).

2. 2

   Make the glaze: In a small bowl, stir gochujang, honey, soy sauce, sesame oil, and half the minced garlic (and ginger if using) until smooth.

3. 3

   Cook salmon (18 minutes total): Bake at 425°F / 220°C for about 12–14 minutes, brushing with the glaze halfway through. (Or pan-sear: sear salmon in a lightly oiled skillet 3–4 minutes per side, then simmer with the glaze 1–2 minutes.)

4. 4

   Quick sesame broccoli (during the last 8–10 minutes): In a large skillet, heat olive oil over medium-high. Add broccoli and cook, tossing, 3–4 minutes. Add 2 tbsp water (and vinegar if using), cover, and steam 3–4 minutes until crisp-tender. Toss with remaining garlic and sesame seeds.

5. 5

   Serve: Plate broccoli and top with salmon. Spoon any remaining glaze over the salmon and serve immediately.