Gochujang Salmon with Cucumber Snap Pea Salad

A Big Dinner Energy Recipe

Sweet, spicy, and umami-rich salmon paired with a crisp, refreshing salad. The honey and miso add depth to the gochujang marinade.

Ingredients

For the Salmon marinade:

• 2 salmon fillets (6 oz each) - one per person

• 1½ tbsp gochujang

• 1 tbsp honey or maple syrup

• 1 tbsp white or yellow miso paste

• 1 inch grated ginger

• 1 tbsp rice vinegar

• ½ tbsp soy sauce

• 1 clove garlic, minced

• ½ tsp sesame oil

• Salt + Pepper

For the Cucumber Snap Pea Salad:

• 1 large cucumber, thinly sliced or diced

• ½ lb snap peas, trimmed and cut

• 1 tbsp rice vinegar

• ½ tbsp sesame oil

• ½ tsp soy sauce

• ½ tbsp sesame seeds

• 1 spoonful of Chili Crisp

• 1 scallion, thinly sliced

• Salt + pepper to taste

To Serve:

• Cooked jasmine rice

• Lime or lemon wedges

• Extra scallions or cilantro for garnish

Instructions

For the Salmon:

1. Whisk together all of the salmon marinade ingredients until smooth.

2. Place salmon fillets in a dish and coat with 3/4ths of the marinade. Reserve the remaining marinade. Marinate 20-30 minutes.

3. Preheat oven to 425°F or heat a grill pan over medium-high heat.

4. Cook salmon 10-12 minutes (oven) or 4-5 minutes per side (pan), basting with reserved marinade.

For the Salad:

1. If snap peas are tough, blanch in boiling water for 1 minute, then ice bath. Pat dry.

2. Combine cucumbers and snap peas in a large bowl.

3. Whisk together rice vinegar, sesame oil, honey, soy sauce, and chili crisp.

4. Toss vegetables with dressing, add sesame seeds and scallions.

5. Season with salt and pepper to taste.

To Serve:

Serve salmon over rice with the cucumber snap pea salad on the side. Garnish with lime wedges and extra scallions.