Deeply flavoured, beautifully bold

This striking salmon fillet is glazed with rich, crimson gochujang, bringing together tangy, earthy, spicy, and savoury notes that pair beautifully with oily fish. Served with tender garlic sautéed asparagus, it is a deliciously different and flavour-packed centrepiece for the reunion table.

MEL'S NOTES

I love that the salmon becomes this crimson coloured filet of omega 3. I find that gochujang go really well with fish, particularly oily fish like salmon or mackerel. I also like the intensity of the colour of gochujang, very drama but of course it is validated with all those deep, well-rounded flavours that are tangy, earthy, spicy, funky, sweet and savoury. Made of fermented soybeans, Korean chillies, glutinous rice (where the sweetness comes from) and salt, this is one damn good, thick and sticky chilli paste! I think you and your loved ones would enjoy this salmon fillet for the reunion table, it definitely is something a little different but it will be delicious nevertheless! Enjouy it with our tender asparagus stems, sauteed with fragrant garlic.

ALLERGENS

Allium, Fish, Gluten, Sesame, Soy, Shellfish

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