July 15, 2026
Gochujang-Glazed Salmon with Garlic Spinach
Ingredients
- 2 tablespoons gochujang
- 1 tablespoon mirin
- 2 tablespoons reduced-sodium tamari, divided
- 1 tablespoon honey
- 1 ½ teaspoons toasted sesame oil, divided
- 4 cloves garlic, grated, divided
- 2 teaspoons grated fresh ginger
- 1 ¼ pounds salmon, preferably wild-caught, cut into 4 portions
- 8 cups baby spinach
- Sesame seeds and/or sliced scallions for garnish (optional)
- Position a rack in upper third of oven; preheat broiler to high. Line a baking sheet with foil and coat with cooking spray.
- Whisk 2 tablespoons gochujang, 1 tablespoon mirin, 1 tablespoon tamari, 1 tablespoon honey, 1/2 teaspoon sesame oil, 1/4 of the garlic and 2 teaspoons ginger in a small bowl.
- Pat 1 1/4-pound salmon dry and place skin-side down on the prepared pan. Brush the salmon with the glaze. Broil until the salmon is just cooked through, 5 to 8 minutes, depending on thickness.
- Meanwhile, heat the remaining 1 teaspoon sesame oil in a large skillet over medium-low heat. Add the remaining 3 cloves garlic and cook, stirring, until fragrant and just starting to brown, about 3 minutes. Add 8 cups spinach and cook, stirring, until wilted and the pan is dry, about 3 minutes. Remove from heat and stir in the remaining 1 tablespoon tamari.
- Serve the salmon over the spinach. Garnish with sesame seeds and/or sliced scallions, if desired.
Serving Size: 4 serves
Prep Time: 10mins Cook Time: 30 mins
Nutritional Values (Per Serving)
Calories: ~282 kcal
Protein: ~30g
Carbohydrates: ~13g
Fibre: ~1g
Fat: ~11g
Ingredients 1 large sweet potato, peeled, cut into 1/2" cubes 1 large red onion, finely chopped 3 Tbsp. extra-virgin olive oil, divided Kosher salt Freshly ground black pepper 2 (6- to 8-oz.) boneless, skinless chicken breasts 1/2 tsp. garlic powder 1/2 tsp. ground ginger 1 small garlic clove, finely chopped 1 lime, juiced 2 Tbsp. creamy peanut butter 1 Tbsp. honey 1 Tbsp. reduced-sodium soy sauce 1 Tbsp. toasted sesame oil 4 cups cooked brown rice 1 avocado, thinly sliced 2 cups baby spinach 1 Tbsp. finely chopped fresh cilantro 1 tsp. toasted sesame seeds
Ingredients 1 ½ tbs p sesame oil 1 tbsp low-salt soy sauce thumb-sized piece ginger grated 1 garlic clove crushed 1 tsp honey 2 sweet potatoes scrubbed and cut into wedges 1 lime cut into wedges 2 salmon fillets 250g purple sprouting broccoli 1 tbsp sesame seeds 1 red chilli thinly sliced (deseeded if you don't like it too hot)
Ingredients 250g extra lean ground beef 250g firm tofu, drained and crumbled 1/4 tsp sea salt, divided 1 cup matchstick carrots 1 cup broccoli, chopped into small florets 4 green onions, chopped (plus extra for garnish) 1 garlic clove, minced 1 tbsp fresh ginger, grated 4 cups napa cabbage, finely sliced 2 tbsp coconut aminos 1 tbsp apple cider vinegar 1 tsp sesame oil (optional, for extra flavour)