Gochujang is a Korean hot pepper paste which mixes savoury, sweet flavours with fermented soya beans as the base as well as chilli. It’s stocked in some supermarkets and is readily available in Asian markets and on line.
2 tbsp gochujang paste
2 tsp mirin
1 tsp sesame oil
1/2 tsp soy sauce
1 clove garlic, grated
1 tsp ginger, grated
4 x salmon fillets (approx 150 g)
2 tbsp white sesame seeds, toasted
2 tbsp black sesame seeds
80 g watercress
Pre heat the grill to medium/high. Line a baking tray with foil and lightly grease.
Mix gochujang, mirin, sesame oil, soy sauce, garlic and ginger. Place the salmon onto the oiled tray, coat generously with the spice paste. Place under the grill for 4-7 minutes depending on the thickness of of the salmon. Sprinkle generously with sesame seeds. Divide the watercress between 4 serving dishes, place the salmon on top and serve.
Ingredients
- 1.5 tbsp gochujang paste
- 2 tsp mirin
- 1 tsp sesame oil
- 1/2 tsp soy sauce
- 1 clove garlic grated
- 1 tsp grated gigner
- 4 salmon fillets (150 g each)
- 2 tbsp white sesame seeds toasted
- 2 tbsp black sesame seeds
- 80 g watercress
Instructions
- Pre heat the grill to medium/high. Line a baking tray with foil and lightly grease.
- Mix gochujang, mirin, sesame oil, soy sauce, garlic and ginger. Place the salmon onto the oiled tray, coat generously with the spice paste. Place under the grill for 4-7 minutes depending on the thickness of of the salmon.
- Sprinkle generously with sesame seeds. Divide the watercress between 4 serving dishes, place the salmon on top and serve.