Gochujang Glazed Salmon with Garlic Spinach || Gracefult Kitchen

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Gochujang Glazed Salmon with Garlic Spinach

Fish

Gochujang—a Korean red chile paste—and honey give this salmon a little bit of sweetness and a whole lot of spice.

Ingredients

2 tablespoons gochujang
1 tablespoon mirin
2 tablespoons reduced-sodium tamari, divided
1 tablespoon honey
1 ½ teaspoons toasted sesame oil, divided
4 cloves garlic, grated, divided
2 teaspoons grated fresh ginger
1 ¼ pounds salmon, preferably wild-caught, cut into 4 portions
8 cups baby spinach
Sesame seeds & sliced scallions for garnish

Description

Position a rack in upper third of oven; preheat broiler to high. Line a baking sheet with foil and coat with cooking spray.
Whisk 2 tablespoons gochujang, 1 tablespoon mirin, 1 tablespoon tamari, 1 tablespoon honey, 1/2 teaspoon sesame oil, 1/4 of the garlic and 2 teaspoons ginger in a small bowl. Pat 1 1/4-pound salmon dry and place skin-side down on the prepared pan. Brush the salmon with the glaze. Broil until the salmon is just cooked through, 5 to 8 minutes, depending on thickness.
Meanwhile, heat the remaining 1 teaspoon sesame oil in a large skillet over medium-low heat. Add the remaining 3 cloves garlic and cook, stirring, until fragrant and just starting to brown, about 3 minutes. Add 8 cups spinach and cook, stirring, until wilted and the pan is dry, about 3 minutes. Remove from heat and stir in the remaining 1 tablespoon tamari.
Serve the salmon over the spinach.