Preparation Details:
– Intended for: Two persons
– Course Type: Midday Meal
– Time to Cook: 20 minutes
– Prep Work: 20 minutes
Ingredients Needed:
– 2 portions of salmon fillets (without skin, approx. 150g each)
– 2 tablespoons of miso and gochujang paste
– 1 tablespoon of vegetable oil, soy sauce, peanuts
– 2 teaspoons of brown sugar, rice wine vinegar, lemon juice, additional soy sauce, honey, grated ginger, sesame seeds
– ¼ of a white cabbage (sliced thinly)
– ½ of a red pepper (sliced thinly)
– 1 large grated carrot (peeled)
– A small quantity of fresh coriander
– A lemon
– Cooked brown rice
– Fresh coriander leaves
Preparation Steps:
Begin by amalgamating the miso paste, soy sauce, brown sugar and vinegar in a compact dish. Spread the mixture uniformly over the salmon fillets and place into the fridge for half an hour.
While awaiting the salmon’s marination, focus on creating the Korean salad. Blend the gochujang paste, lemon juice, additional soy sauce, honey and ginger in a compact mixing bowl. Add the cabbage, pepper, carrot, and fresh coriander into a larger bowl, before lightly combining by hand. Pour a proportion of the gochujang dressing and a measure of the sesame seeds, ensuring the mixture is well-coated by using a pair of tongs. Afterward, examine the seasoning and keep the salad aside.
Preheat your oven up to 180°C, and extract the salmon out of the fridge. Arrange the peanuts on a small oven tray, ready to be placed in the oven simultaneously with the salmon. In an oven-safe frying pan, add the vegetable oil and gently place the salmon fillets. Cook until the bottom of the salmon begins to char (around 2-3 minutes), before turning the salmon over and placing the pan inside the oven for an additional 5-6 minutes (the peanuts should also be placed in at the same time). Following removal from the oven, rest the salmon for a couple of minutes.
For the plating process of the meal, begin by adding a portion of prepared brown rice in a dish, followed by a generous dollop of the Korean style salad. Further, reduce the salmon into mini chunks and incorporate them into the dish. Adorn with the leftover sesame seeds, fresh sprigs of coriander, and a piece of lemon. Crush the roasted peanuts sporadically and scatter over the salad for the final touch.