Do you ever fall in love with an ingredient? I do and I love to use it in many different ways.
It is hard to describe GUCHUJANG exactly. It is sweet, spicy and a tinge of sourness. It is a Korean fermented condiment. I like to work with the guchujang in a paste. Using a paste gives one the opportunity to mix a lot of different other ingredients into it to make different types of dishes. As you know, I like to think fusion. The first idea was a GUCHUJANG CHILI SAUCE for a meatloaf.
The sauce I made for this salmon is much like a BBQ sauce with no sugar added. It is gluten free with the addition of gluten free soy sauce. I used rice wine vinegar and lemon juice to add some acidity which balanced the sweetness of the guchujang and the molasses. The sauce is that simple.
To complete the dish, one needs to start with a good salmon fillet. When buying more than one fillet, be sure to pick fillets that look similar in size. In so doing, each fillet should cook at the same rate – require the same amount of cook time. I cooked my salmon indoors in a cast iron skillet. I finished by topping the salmon with my guchujang sauce and put it under the broiler.
The cast of characters.
The cast of characters for the Guchujang Sauce.
The salmon in the cast iron skillet.
The Guchujang topped salmon plated.
Guchujang Topped Salmon
- 5 6 Ounce Salmon fillets
- 1 Tbsp Ginger Szechwan Seasoned Salt
- 1 Tbsp Curry Powder
- 1 Tbsp Olive Oil
- 1 Tbsp Guchujang
- 1/4 Cup Gluten Free Soy Sauce
- 1 Tbsp Molasses
- 1 Tbsp Lemon Juice
- 2 Tsp Rice Wine Vinegar
Spice the salmon with salt and curry powder. Heat a cast iron skillet on medium high heat. Add the oil, and once shimmering, add the salmon. Cook on each side for 4 - 5 minutes.
Combine all the sauce ingredients. Set aside.
Once the salmon is cooked in the skillet, liberally apply the guchujang sauce. Place the skillet into the oven on low broil and broil for 1 - 2 minutes.
Serve and enjoy!