lunch

Spicy Gochujang Salmon with Crispy Quinoa and Blistered Shishito Peppers

Name: Spicy Gochujang Salmon with Crispy Quinoa and Blistered Shishito Peppers
Ingredients: 112.3 g (8 oz) ATLANTIC SALMON PRIME FILLET, ATLANTIC SALMON; 3.8 tbsp (30 g) Gochujang (Korean chili paste); 6.0 tbsp (15 ml) Soy sauce (low sodium); 1.9 tsp (7 g) Honey; 0.5 tsp (5 ml) Sesame oil; 1.9 tsp (5 ml) Rice vinegar; 290.7 g (about 1 cup) COOKED QUINOA; 193.7 g (about 1 medium) Peppers, bell, green, raw; 193.7 g (about 1/2 medium) Squash, zucchini, raw; 300.4 g (about 2 cups, packed) Spinach, baby; 24.9 g (about 1/4 medium) Avocado, Hass, peeled, pit removed, raw; 0.5 tsp (3 g) Toasted sesame seeds; 0.5 tbsp (15 ml) Neutral oil (e.g., grapeseed or canola)

Nutrition

1171

kcal

Calories

Protein

138

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(13)

ATLANTIC SALMON PRIME FILLET, ATLANTIC SALMON112.3 g (8 oz)

Gochujang (Korean chili paste)3.8 tbsp (30 g)

Soy sauce (low sodium)6.0 tbsp (15 ml)

Honey1.9 tsp (7 g)

Sesame oil0.5 tsp (5 ml)

Rice vinegar1.9 tsp (5 ml)

COOKED QUINOA290.7 g (about 1 cup)

Peppers, bell, green, raw193.7 g (about 1 medium)

Squash, zucchini, raw193.7 g (about 1/2 medium)

Spinach, baby300.4 g (about 2 cups, packed)

Avocado, Hass, peeled, pit removed, raw24.9 g (about 1/4 medium)

Toasted sesame seeds0.5 tsp (3 g)

Neutral oil (e.g., grapeseed or canola)0.5 tbsp (15 ml)

Instructions

Marinate the Salmon: In a small bowl, whisk together the gochujang, soy sauce, honey, sesame oil, and rice vinegar. Pat the salmon fillet dry with paper towels. Place the salmon in a shallow dish and spoon about half of the gochujang mixture over the top, ensuring it's evenly coated. Let it marinate at room temperature for at least 15 minutes while you prepare the other components.

Crisp the Quinoa: Heat 1/2 tablespoon of neutral oil in a non-stick skillet over medium-high heat. Add the cooked quinoa and spread it into an even layer. Cook, undisturbed, for 3-4 minutes until the bottom layer is golden brown and crispy. Stir and cook for another 2-3 minutes until most of the quinoa is lightly browned and toasted. Transfer to a bowl and set aside.

Sear the Salmon: Wipe out the skillet and add the remaining 1/2 tablespoon of neutral oil. Heat over medium-high heat until shimmering. Carefully place the salmon, skin-side down (if it has skin), into the hot skillet. Sear for 4-5 minutes until the skin is golden and crisp. Flip the salmon and cook for another 2-4 minutes, depending on thickness, until cooked through but still moist. Spoon the remaining gochujang marinade over the salmon during the last minute of cooking, letting it caramelize slightly.

Blister the Vegetables: While the salmon sears, if you have a second pan or after removing the salmon, heat the skillet over high heat. Add the sliced bell pepper and zucchini. Cook, stirring occasionally, until they are tender-crisp and slightly charred, about 3-5 minutes. Toss in the baby spinach and stir just until wilted, about 30 seconds. Season lightly with salt and pepper.

Assemble and Serve: Divide the crispy quinoa between two shallow bowls. Top with the seared salmon fillet. Arrange the blistered vegetables and wilted spinach alongside the salmon. Add slices of fresh avocado to each bowl. Drizzle any pan juices from the salmon over everything. Garnish with toasted sesame seeds and a final pinch of flaky sea salt. Serve immediately.