Gochujang-Spiced Grilled Salmon (Immersion Chopper)

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

• (60 ml) soy sauce
• (80 ml) gochujang
• 2 Tablespoons (30 ml) honey, optional
• (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

Directions

1. Place the ingredients into the work bowl of the Immersion Blender Mini - Chopper Attachment. Snap the lid into place and secure the immersion motor to the lid. Select Variable Speed 5 and run continuously for 45 seconds or until desired consistency is reached.
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.

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