Ingredients
For the Marinade:
- 2-3 Tablespoons Gochujang (or substitute sambal oelek)
- 2 Tablespoons Toasted Sesame Oil
- 2 Tablespoons Dark Brown Sugar, packed (or substitute coconut sugar)
- 2 Tablespoons Rice Vinegar
- 2 Tablespoons Low-Sodium Soy Sauce
- 3 Cloves Garlic, minced
- 1 Tablespoon Fresh Ginger, grated
- 1 Tablespoon Sesame Seeds
For the Salmon and Green Beans:
- 4 Salmon Filets (6 ounces each)
- 10 Ounces Fresh Green Beans, stems trimmed
For Serving:
- Coconut Rice (refer to Monique’s cookbook, Ambitious Kitchen, page 217)
- ¼ Cup Sliced Scallions
- ¼ Cup Fresh Cilantro, chopped
- Toasted Sesame Seeds
Instructions
- Prepare the Marinade: In a large bowl, combine gochujang, toasted sesame oil, dark brown sugar, rice vinegar, low-sodium soy sauce, minced garlic, grated fresh ginger, and sesame seeds. Whisk thoroughly to blend all ingredients into a smooth marinade. Reserve ¼ cup of this marinade in a separate bowl for later use.
- Marinate Salmon and Green Beans: Wash and trim the stems off the green beans, then add them and the salmon filets to the large bowl with the remaining marinade. Stir gently to coat the salmon and green beans evenly. Allow them to marinate for 20 minutes to absorb the flavors.
- Preheat Oven and Prepare Baking Sheet: While marinating, preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper to prevent sticking and facilitate even cooking.
- Arrange and Bake: Transfer the marinated salmon and green beans to the prepared baking sheet, placing the salmon skin-side down. Ensure everything is spread out evenly for optimal roasting. Bake in the preheated oven for 10-12 minutes until the salmon begins to cook through.
- Broil for Crispiness: Switch the oven to broil on high. Place the baking sheet under the broiler for about 2 minutes, watching carefully until the salmon skin becomes crispy and slightly caramelized.
- Apply Reserved Marinade and Garnish: Remove the baking sheet from the oven and brush the reserved marinade over the salmon and green beans for extra flavor and gloss. Garnish with sliced scallions, chopped fresh cilantro, and toasted sesame seeds.
- Serve: Serve the salmon and green beans hot over a bed of fluffy coconut rice for a complete and satisfying meal. Enjoy immediately.
Notes
- Marinating the salmon and green beans for 20 minutes allows the flavors to deeply penetrate and develop.
- If you prefer a spicier kick, increase the amount of gochujang or add a dash of sambal oelek.
- Toast your own sesame seeds if you want a fresher, nuttier flavor in the marinade and garnish.
- Use a high-quality parchment paper to avoid sticking and easy clean-up.
- Monitor closely during broiling to prevent burning, as broiler intensity varies by oven.
- Coconut rice adds a subtle sweetness and creamy texture, balancing the spicy marinade; it’s worth making or sourcing a good recipe.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Korean-inspired
- Diet: Dairy Free, Gluten Free, Nut Free, Paleo Friendly
