Roasted Salmon with Gochujang Peanut Dressing by Foodie’s Chef Laura Brennan

Name: Roasted Salmon with Gochujang Peanut Dressing by Foodie’s Chef Laura Brennan
Total time: 60 min
Ingredients: Gochujang Peanut Dressing; 2 tablespoons Gochujang paste*** see below; 2 tablespoons smooth/creamy peanut butter, unsweetened preferably; 3 tablespoons unsweetened rice wine vinegar; 1 tablespoon honey (note: if using sweetened peanut butter, decrease the amount of honey added by; half or more); Juice of one lime, plus a 2nd lime to squeeze on the cooked fish; 1 tablespoon very finely chopped shallots; u00bd teaspoon mashed garlic; 1 teaspoon very finely chopped/grated gingerroot; 1 tablespoon toasted sesame oil; 1 teaspoon soy sauce (plus more to taste); Optional garnish: u00bc cup dry roasted peanuts, coarsely chopped; *** Gochujang paste is a sweet and spicy fermented pepper paste popular in Korean cooking. The; sweetness comes from fermented rice and the heat from red chilies.

foodiesmarkets.com

Here’s another way to use that delicious gochujang peanut dressing from the recent ‘Korean Rice Bowl’recipe. I oven-roasted salmon with a swath of gochujang dressing on top. And I served it...

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Ingredients

Gochujang Peanut Dressing
2 tablespoons Gochujang paste*** see below
2 tablespoons smooth/creamy peanut butter, unsweetened preferably
3 tablespoons unsweetened rice wine vinegar
1 tablespoon honey (note: if using sweetened peanut butter, decrease the amount of honey added by
half or more)
Juice of one lime, plus a 2nd lime to squeeze on the cooked fish
1 tablespoon very finely chopped shallots
u00bd teaspoon mashed garlic
1 teaspoon very finely chopped/grated gingerroot
1 tablespoon toasted sesame oil
1 teaspoon soy sauce (plus more to taste)
Optional garnish: u00bc cup dry roasted peanuts, coarsely chopped
*** Gochujang paste is a sweet and spicy fermented pepper paste popular in Korean cooking. The
sweetness comes from fermented rice and the heat from red chilies.