Fresh wild-caught salmon is especially healthful, if you can find it. Lightly flavor with orange, and tarragon and ramp up with the earthiness and slight spice of Korean gochujang flavors: subtle enough for salmon, yet rich enough to add the spice of variety to cooking salmon regularly and often.
1-1/2 lb salmon fillet, cut into four serving portions
Glaze:
Juice of one orange - about 1/4 cup
1 Tbsp gochujang
2 Tbsp honey
1 Tbsp olive oil
2 tsp dried tarragon leaves
Place the salmon skin-side down in a baking casserole, allowing plenty of space between the pieces. Whisk together the glaze and pour over the salmon, and then flip the salmon onto the glaze. Allow the salmon to rest for about 30 minutes.
Preheat oven to 400F. Roast salmon for about 10 minutes (for 1-inch thickness), or until the salmon is just cooked through.
Serve with lemon or lime. I like serving over a bed of sautéed spinach.
Serves 4.
Cook’s Note: Any leftovers work wonders served cool, on a salad. Here I lay a bed of arugula and toss fresh tomato on top. I dressed with just a dash of seasoned rice vinegar and olive oil.
Cook’s Note: Any leftovers work wonders served cool, on a salad. Here I lay a bed of arugula and toss fresh tomato on top. I dressed with just a dash of seasoned rice vinegar and olive oil.
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