Gochujang-Spiced Grilled Salmon

Gochujang is a fermented pepper paste that's been made popular in Korean cuisine. It contributes to very savory marinade in this salmon dish.

Ingredients

• ¼ cup (60 ml) soy sauce
• ⅓ cup (80 ml) gochujang
• 2 Tablespoons (30 ml) honey, optional
• ½ (150 g) pear, cut into chunks
• 2 garlic cloves, peeled
• 1 slice (10 g) fresh ginger root
• 3 green onions
• 1 lemon, peeled
• 4 (900 g) salmon fillets, skin removed

Directions

1. Place ingredients except the salmon into the Vitamix Immersion Blending Jar or appropriately sized container. Submerge the immersion blender below the surface of the liquid, or as close to the ingredients as possible.
2. Start the blender on its lowest speed, then quickly increase to its highest speed. Move the immersion blender around, including up and down, to blend the ingredients for approximately 45 seconds or until desired consistency is achieved
3. Coat the salmon in gochujang marinade and let sit for 10-15 minutes. We prefer to grill on a non-stick grill grate over medium-high heat until the salmon has been cooked through, though it can also be cooked in a heavy-bottomed skillet over medium-high heat.

Notes

Red miso paste can be substituted for gochujang if unavailable. This recipe yields about 1 1/4 cup (300ml) of gochujang sauce. This recipe offers a one two nutritional punch. The gochujang, a fermented hot pepper paste, contains probiotics that promote a healthy gut and the salmon is an excellent source of healthy omega-3 fats.

Nutrition

1 serving (167g)

• Calories: 260

• Total Fat: 7g

• Total Carbohydrate: 20g

  • Dietary Fiber: 1g
  • Sugars: 12g

• Protein: 32g

• Cholesterol: 70mg

• Sodium: 1140mg