7-MINUTE GOCHUJANG SALMON

This weeknight wonder is delicious--full of sweet heat with a hint of smokiness. Seven minutes is broken down into 2 minutes to stir the sauce and coat the salmon and 5 minutes of cook time under the broiler. The salmon will be cooked to medium-rare, so if you like cooked-through salmon, go a bit longer. Pull it out all sizzling and garnet-hued and plop it onto hot rice or soba noodles (or flake it into a salad, scrambled eggs, avocado toast, etc.)

Gochujang, if you haven't heard of it, is a condensed Korean red pepper paste. Think, Sriracha, but thicker and more intense. It's carried in most regular grocery stores near the soy sauce in a small tub or jar and has become one of my must-have staples for Asian recipes. And anytime I want a kick of heat in things like eggs, sauces, fried rice, or guacamole--you get the picture. It's also delicious as a one-step (spicy) meat marinade AND this super fast salmon!

Notes:

7-MINUTE GOCHUJANG SALMON

Ingredients: a 16-ounce slab of salmon (or four 4-ounce filets), 2 tbsp. Gochujang, 1 tbsp. toasted sesame oil, 2 tsp. rice vinegar, 1 tsp. grated or minced garlic, 1 tsp. grated ginger, 2 tbsp. honey or maple syrup, 1 sliced green onion, and 1 tbsp. sesame seeds.

Serves 4.

1. Move an oven rack six inches from the top and preheat the broiler. Line a baking sheet with parchment paper.

2. Add Gochujang, sesame oil, rice vinegar, honey, ginger, and garlic to a bowl. Stir to combine. Place the salmon on the prepared baking sheet and pat dry. Spread the sauce over the salmon in a generous coat. (You might have some left.)

3. Broil the salmon (set a timer) for 5 minutes for medium-rare or 7-8 minutes for well-done. (Keep an eye on it if you are going for longer.) Remove the salmon and sprinkle with sesame seeds and green onion. Serve immediately.

TIPS

1. Sockeye salmon is redder and thinner than Atlantic salmon (its paler cousin). Broil for no longer than 5 minutes so you don't overcook it.

2. Feel free to substitute maple or agave syrup for honey; the sauce will be looser.

3. Don't forget to pat dry your salmon so the sauce will stick.

4. If you want to remove the skin of your salmon, it will need to be done before cooking, which isn't the easiest thing to do and doesn't save time. It's better to buy the fish without the skin if that is your preference.

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