lunch

Korean Gochujang Glazed Salmon with Quick-Pickled Radish and Cucumber

Name: Korean Gochujang Glazed Salmon with Quick-Pickled Radish and Cucumber
Ingredients: 5.4 oz (198 g) Wild Alaska Sockeye Salmon Fillets; 0.6 tbsp (15 g) Olive oil composed of refined olive oils & virgin olive oils; 1.2 /2 cup (87 g) Cooked Quinoa; 1.2 /2 cup (75 g) 3 Pepper & Onion Blend (Onions, Green Bell Peppers, Red Bell Peppers, Yellow Bell Peppers); 1.2 tbsp (15 ml) Rice vinegar; 1.2 tbsp (15 g) Gochujang (Korean chili paste); 1.2 tsp (5 ml) Soy sauce or tamari; 0.6 tsp (5 ml) Sesame oil; 1.2 /2 tsp (3 g) Honey; 1.2 clove (3 g) Garlic, minced; 1.2 /4 cup (30 g) Radishes, thinly sliced; 1.2 /4 cup (30 g) Cucumber, thinly sliced; 1.2 tbsp (5 g) Scallions, thinly sliced (for garnish); 0.6 tsp (2 g) Toasted sesame seeds (for garnish)

Nutrition

600

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(14)

Wild Alaska Sockeye Salmon Fillets5.4 oz (198 g)

Olive oil composed of refined olive oils & virgin olive oils0.6 tbsp (15 g)

Cooked Quinoa1.2 /2 cup (87 g)

3 Pepper & Onion Blend (Onions, Green Bell Peppers, Red Bell Peppers, Yellow Bell Peppers)1.2 /2 cup (75 g)

Rice vinegar1.2 tbsp (15 ml)

Gochujang (Korean chili paste)1.2 tbsp (15 g)

Soy sauce or tamari1.2 tsp (5 ml)

Sesame oil0.6 tsp (5 ml)

Honey1.2 /2 tsp (3 g)

Garlic, minced1.2 clove (3 g)

Radishes, thinly sliced1.2 /4 cup (30 g)

Cucumber, thinly sliced1.2 /4 cup (30 g)

Scallions, thinly sliced (for garnish)1.2 tbsp (5 g)

Toasted sesame seeds (for garnish)0.6 tsp (2 g)

Instructions

Prepare the quick pickle: In a small bowl, combine the thinly sliced radishes and cucumber with the rice vinegar. Toss to coat and set aside for at least 15 minutes to lightly pickle.

Make the gochujang glaze: In another small bowl, whisk together the gochujang, soy sauce, sesame oil, honey, minced garlic, and 1 tablespoon of olive oil until smooth. Set aside.

Cook the vegetables: Heat the remaining olive oil in a non-stick skillet over medium-high heat. Add the 3 pepper and onion blend and sauté until tender-crisp, about 5-7 minutes. Remove from skillet and set aside.

Sear the salmon: Pat the salmon fillets completely dry with paper towels. Season generously with salt and pepper. Place the salmon, skin-side down (if skin-on), in the same skillet over medium-high heat. Sear for 4-5 minutes until the skin is crispy and golden. Flip the salmon and cook for another 2-3 minutes, depending on thickness, until cooked through but still moist.

Glaze the salmon: During the last minute of cooking, spoon the gochujang glaze over the salmon fillets, allowing it to caramelize slightly. Watch carefully to prevent burning.

Assemble the dish: Spoon the cooked quinoa into a bowl. Top with the sautéed peppers and onions. Place the glazed salmon fillet alongside the vegetables. Drain the pickled radishes and cucumbers and arrange them on top of or next to the salmon.

Garnish and serve: Sprinkle with sliced scallions and toasted sesame seeds. Serve immediately.