Gochujang Grilled Salmon & Potatoes
An Original Recipe by Lorraine Elliott
Preparation time: minutes
Cooking time: 10 minutes for salmon, 45 minutes for potatoes
Serves: 4
- 750g/1.6lbs potatoes, scrubbed and cut into bite sized pieces
- Oil for drizzling
- 2 tablespoons gojuchang (Korean hot pepper paste)
- 1 tablespoon mirin
- 2 teaspoons sesame oil
- 1 clove garlic, finely grated
- 1 teaspoon grated ginger or finely chopped gari (pickled ginger)
- 1 teaspoon soy sauce
- 2 tablespoons each white and black sesame seeds
- 1-2 bunches asparagus
- 4x125g/4oz. portions salmon
- Lemon to serve
Please note: this makes enough gochujang glaze for the salmon and the potatoes. If you're just making the salmon, you can halve and refrigerate any leftover glaze.
Step 1 - Firstly steam the potatoes. You can do this in the steamer or in the microwave (add an inch of water and cover). Steam until tender.
Step 2 - While the potatoes are steaming, preheat the oven to 180C/350F and line a tray with parchment. Mix the gochujang, mirin, sesame oil, garlic, ginger and soy sauce to form the glaze for the salmon and potatoes.
Step 3 - Drain the potatoes and gently toss the potatoes in some the gochujang glaze (reserve 1/4 of the glaze for the salmon). Drizzle with oil. Bake in the preheated oven for 30 minutes, then turn potatoes over and rearrange, increase heat to 190C/374F for another 10-15 minutes until caramelised. Boss move: if your sesame seeds are untoasted you can sprinkle them on top now and then return the potatoes to the oven to bake for 5 minutes which will toast the sesame seeds. Season with salt and pepper.
Step 4 - Place the asparagus on an oiled foil-lined tray and top with fish fillets, skin side down. Brush the fish with oil and season with salt and pepper. Grill for 3 minutes. Then brush the fish with the glaze and grill for another 3-5 minutes depending on how cooked through you like your salmon. Sprinkle the sesame seeds over the salmon and serve with lemon.