Korean Broiled Salmon

Spicy, sweet and savory at the same time, the Gochujang based glaze adds a uniquely Korean profile, distinct from other Asian recipes, to the salmon. Served with fragrant jasmine rice and a side of a Korean salad starring tamari and fish sauce.

Servings

Wine pairing: Rose'

Active time:

Total time: 24 minutes 30 minutes

Produce

Red Onion (Organic)

1/2 0.25 Whole

Lettuce mix (Organic)

4 2 oz

Cucumber

1 0.5 Whole

Apple

1 0.5 Whole

Green onion

1 0.5 oz

Protein & more

Jasmine Rice

1 0.5 cup

Sesame Seeds

2 1 tablespoon

Atlantic Salmon fillets

1 0.5 lb

Pantry items

Sesame oil

2 1 tablespoon

Sea salt

1 0.5 teaspoon

Spice mix

Gochujang Glaze

Gochujang

2 1 tablespoon

Mirin

2 1 tablespoon

Tamari

2 1 tablespoon

White sugar

1 0.5 tablespoon

Sesame oil

1 0.5 tablespoon

Minced Garlic

2 1 Clove

Minced Ginger

1 0.5 teaspoon

Korean Salad Dressing

Tamari

1 0.5 tablespoon

White sugar

2 1 teaspoon

Rice vinegar

2 1 teaspoon

Fish sauce

1 0.5 teaspoon

Red pepper flakes

1/2 0.25 teaspoon

Prep ahead (optional)

a. Thinly slice red onion.
b. Chop lettuce mix bite-sized.
c. Peel cucumber as desired, slice into thin rounds.
d. Core apple, thinly slice.
e. Thinly slice green onion.

Instructions

1 Prep the salmon:
a. Set oven to broil and line a baking tray with greased paper.
b. Portion salmon and add to a bowl. Season with ¼ tsp salt.
c. Add the gochujang glaze to the bowl and coat the salmon evenly.

2 Cook the rice:
a. In a medium saucepan, bring 2 cups water (1 cup for 2-person portion) to a boil over high heat.
b. Add ½ tsp salt and jasmine rice. Return to boiling, then reduce heat to low and cook, covered, until tender, about 15-20 minutes.

3 Meanwhile, cook the salmon:
a. Spread the salmon fillets with the gochujang glaze on the baking tray. Add to oven.
b. Broil for 5-8 minutes or until the salmon is cooked through. Transfer to a bowl along with the cooked glaze.

4 Assemble the salad:
a. In a bowl, combine together the red onion (thinly slice), cucumber (peel as desired, slice into thin rounds), lettuce mix (chop bite-sized), apple (core, thinly slice), half of the sesame seeds, ¼ tsp salt and the Korean salad dressing. Toss to coat.

5 Serve:
a. Divide rice amongst plates. Garnish with green onion (thinly slice).
b. Top with glazed salmon and the leftover glaze. Sprinkle the remaining sesame seeds over the salmon.
c. Serve Korean salad alongside. Enjoy!

Chef's notes

The gochujang glaze works well on other meats as well. If salmon isn't a preference, you can use chicken too. For vegetarians, a tofu steak is a great match for the glaze.

This recipe has been adapted from Yummy Addiction

All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:

Gundermann Acres,
Wharton County, TX

Fagan Family Farm

Lone Star Herbs,
League City, TX

G&S Groves,
Mission, TX

The Farm Patch,
Pleasanton, TX

Kitchen Pride,
Gonzales, TX

Fruitful Hill Farm,
Bastrop, TX

J&B Farms,
Hondo, TX

Martinez Farms,
Pleasanton, TX

Village Farms,
Marfa, TX

Animal Farm,
Cat Spring, TX

Bouldin Food Forest,
Rogers, TX

Buena Tierra Farms,
Fredonia, TX

Dilorio Farms,
Hempstead, TX

Engel Farms,
Fredericksburg, TX

Good Flow Honey,
Austin, TX

Hairston Creek Farms,
Burnet, TX

Hifi Mycology,
Austin, TX

Homestead Gristmill,
Waco, TX

K. H. Farms,
Poteet, TX

Pedernales Valley Farms,
Federicksburg, TX

Lightsey Farms,
Mexia, TX

Texas Olive Ranch,
Carrizo Springs, TX

Thomas Kindle,
Grand Saline, TX

Top of Texas,
Farwell, TX

US Citrus,
Hargill, TX

Bella Verdi,
Dripping Springs, TX

Country Boy Farms,
Kennard, TX

Francis and Thatcher,
Manor, TX

James Farm,
Prairie Ronde, LA

Local deliveries
Shipments

Upcoming orders

Servings

Wine pairing: Rose'

Active time:

Total time: 24 minutes 30 minutes

Produce

Red Onion (Organic)

1/2 0.25 Whole

Lettuce mix (Organic)

4 2 oz

Cucumber

1 0.5 Whole

Apple

1 0.5 Whole

Green onion

1 0.5 oz

Protein & more

Jasmine Rice

1 0.5 cup

Sesame Seeds

2 1 tablespoon

Atlantic Salmon fillets

1 0.5 lb

Pantry items

Sesame oil

2 1 tablespoon

Sea salt

1 0.5 teaspoon

Spice mix

Gochujang Glaze

Gochujang

2 1 tablespoon

Mirin

2 1 tablespoon

Tamari

2 1 tablespoon

White sugar

1 0.5 tablespoon

Sesame oil

1 0.5 tablespoon

Minced Garlic

2 1 Clove

Minced Ginger

1 0.5 teaspoon

Korean Salad Dressing

Tamari

1 0.5 tablespoon

White sugar

2 1 teaspoon

Rice vinegar

2 1 teaspoon

Fish sauce

1 0.5 teaspoon

Red pepper flakes

1/2 0.25 teaspoon

Prep ahead (optional)

1

Prep the salmon:a. Set oven to broil and line a baking tray with greased paper. b. Portion salmon and add to a bowl. Season with ¼ tsp salt. c. Add the gochujang glaze to the bowl and coat the salmon evenly.

2

Cook the rice:a. In a medium saucepan, bring 2 cups water (1 cup for 2-person portion) to a boil over high heat. b. Add ½ tsp salt and jasmine rice. Return to boiling, then reduce heat to low and cook, covered, until tender, about 15-20 minutes.

3

Meanwhile, cook the salmon:a. Spread the salmon fillets with the gochujang glaze on the baking tray. Add to oven. b. Broil for 5-8 minutes or until the salmon is cooked through. Transfer to a bowl along with the cooked glaze.

4

Assemble the salad:a. In a bowl, combine together the red onion (thinly slice), cucumber (peel as desired, slice into thin rounds), lettuce mix (chop bite-sized), apple (core, thinly slice), half of the sesame seeds, ¼ tsp salt and the Korean salad dressing. Toss to coat.

5

Serve:a. Divide rice amongst plates. Garnish with green onion (thinly slice). b. Top with glazed salmon and the leftover glaze. Sprinkle the remaining sesame seeds over the salmon. c. Serve Korean salad alongside. Enjoy!

The gochujang glaze works well on other meats as well. If salmon isn't a preference, you can use chicken too. For vegetarians, a tofu steak is a great match for the glaze.

Upcoming orders

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Prep the salmon:
a. Set oven to broil and line a baking tray with greased paper.
b. Portion salmon and add to a bowl. Season with ¼ tsp salt.
c. Add the gochujang glaze to the bowl and coat the salmon evenly.

Cook the rice:
a. In a medium saucepan, bring 2 cups water (1 cup for 2-person portion) to a boil over high heat.
b. Add ½ tsp salt and jasmine rice. Return to boiling, then reduce heat to low and cook, covered, until tender, about 15-20 minutes.

Meanwhile, cook the salmon:
a. Spread the salmon fillets with the gochujang glaze on the baking tray. Add to oven.
b. Broil for 5-8 minutes or until the salmon is cooked through. Transfer to a bowl along with the cooked glaze.

Assemble the salad:
a. In a bowl, combine together the red onion (thinly slice), cucumber (peel as desired, slice into thin rounds), lettuce mix (chop bite-sized), apple (core, thinly slice), half of the sesame seeds, ¼ tsp salt and the Korean salad dressing. Toss to coat.

Serve:
a. Divide rice amongst plates. Garnish with green onion (thinly slice).
b. Top with glazed salmon and the leftover glaze. Sprinkle the remaining sesame seeds over the salmon.
c. Serve Korean salad alongside. Enjoy!