Korean-style salmon with gochujang and sesame glaze

Ingredients

For 1 serving

• Salmon fillet120 g
• Gochujang15 g
• Honey1 teaspoon
• Tamari1 teaspoon
• Napa cabbage150 g
• White rice60 g
• Sesame oil1 teaspoon
• Sesame seeds1 teaspoon
• Saltto taste

Contains: gluten, soy, fish, sesame,

In season: October – March

Method

1. Heat the oven to 200 °C (conventional) and line a baking tray with baking paper. Rinse the rice and cook it in plenty of boiling salted water for the time on the packet, until tender; drain.
2. Meanwhile mix the gochujang, honey and tamari until the glaze is smooth.
3. Pat the salmon fillet dry, place it skin-side down on the tray and spread with the glaze.
4. Bake for 12 minutes, until the glaze is glossy and the fish flakes in the centre.
5. Meanwhile shred the Chinese cabbage and stir-fry it in the sesame oil in a frying pan over high heat for 3 minutes, until wilted but crisp.
6. Serve the salmon, cabbage and rice sprinkled with sesame seeds.