Ingredients
- 2tbs miso paste
- 1tbs soy sauce
- 2tsp brown sugar
- 2tsp rice wine vinegar
- 2 skinless salmon fillets (about 150g each)
- 2tbs gochujang paste
- 2tsp lemon juice
- 2tsp soy sauce
- 2tsp honey
- 2tsp grated ginger
- ¼ white cabbage, thinly sliced
- ½ red pepper, thinly sliced
- 1 large carrot, peeled and grated
- Small bunch of fresh coriander
- 2tsp sesame seeds
- 1tbs peanuts
- 1tbs vegetable oil
- 1 lemon
- Cooked brown rice
- Fresh coriander leaves
- Into a small bowl, add the miso paste, soy sauce, brown sugar and vinegar and mix with a spoon. Place the salmon fillets in dish and spoon the mix over them, coating them evenly, then place in the fridge for 30 minutes.
- While the salmon is marinating, make the Korean salad. Add the gochujang paste to a small bowl along with the lemon juice, soy sauce, honey and ginger and mix well with a spoon. Into a large bowl add the thinly sliced cabbage, pepper, grated carrot and fresh coriander and mix lightly by hand. Spoon in some of the gochujang dressing and a teaspoon of the sesame seeds and mix with a tongs until evenly coated, then check the seasoning and set aside.
- Preheat the oven to 180 degrees and remove the salmon from the fridge. Add the peanuts to a small oven tray to have ready to go in the oven at the same time as the salmon. Heat an ovenproof non-stick frying pan and add the oil. Carefully add the salmon and cook for two to three minutes until the base begins to char, then flip the salmon over, place the pan in the oven and cook for five to six minutes. The peanuts can go in the oven at the same time. Remove the salmon and peanut tray from the oven and allow the salmon to rest for two minutes.
- To assemble the dish, add some cooked brown rice to a bowl along with a large spoon of the Korean salad. Chop or break the salmon into small bite-size pieces and add to the bowl. Garnish with the remaining sesame seeds, fresh coriander leaves, and a lemon wedge. Roughly chop the roasted peanuts and sprinkle on the salad.
