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.
- 1/4 cup (60 ml) soy sauce
- 1/3 cup (80 ml) gochujang
- 2 Tablespoons honey, optional
- 1/2 (150 g) pear, cut into chunks
- 2 garlic cloves, peeled
- 1 slice fresh ginger root, 1/4"
- 3 green onions
- 1 lemon, peeled
- 4 (900 g) salmon fillets, skin removed
1. Place all ingredients except salmon into the work bowl fitted with the chopping blade. Snap the lid into place and secure the immersion motor to the lid. Start the blender on its lowest speed, then quickly increase to its highest speed, processing for 45 seconds.
2. 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.
- 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.
- Red miso paste can be substituted for gochujang if unavailable. This recipe yields about 1 1/4 cup (300ml) of gochujang sauce.