Gochujang-Glazed Salmon with Garlic Spinach

Ingredients

• 2 pieces Salmon Fillet (6‑oz each, skin on, thawed if frozen)
• 2 tablespoons Gochujang (Korean red chili paste, preferably fermented)
• 1 teaspoon Fresh Ginger (finely grated)
• 3 cloves Garlic (2 cloves for glaze, 1 clove for spinach, minced)
• 1 tablespoon Honey (raw or light honey)
• 2 teaspoons Olive Oil (for searing salmon and sautéing spinach)
• 4 cups Fresh Spinach (loosely packed, washed and dried)
• ½ teaspoon Salt (for seasoning salmon)
• ¼ teaspoon Black Pepper (freshly ground)

Instructions

1. Prepare the Gochujang Glaze

   In a mixing bowl combine gochujang, grated ginger, minced garlic (2 cloves), and honey. Stir until smooth.

   Time: PT2M

2. Season the Salmon

   Pat salmon fillets dry with paper towels. Sprinkle both sides with salt and black pepper.

   Time: PT1M

3. Sear the Salmon Skin‑Side First

   Heat the skillet over medium‑high heat, add 1 teaspoon olive oil, and when shimmering, place salmon skin‑side down. Cook 4 minutes without moving.

   Time: PT4M

   Temperature: Medium‑high heat

4. Glaze and Finish the Salmon

   Flip the salmon, brush the prepared glaze over the flesh side, and cook another 4 minutes, basting once more halfway through.

   Time: PT4M

   Temperature: Medium‑high heat

5. Sauté Garlicky Spinach

   While salmon finishes, add remaining 1 teaspoon olive oil to a second pan, sauté the remaining minced garlic (1 clove) for 30 seconds, then add spinach. Toss for 2‑3 minutes until wilted but still bright green.

   Time: PT3M

   Temperature: Medium heat

6. Plate and Serve

   Transfer salmon to a plate, spoon any remaining glaze from the pan over the top, and serve alongside the garlicky spinach.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

10g

Fat

20g

Fiber

2g