Category: Asian & Indian

Gochujang and Honey-Glazed Salmon

Gotcha-what? I know, I know. STAY WITH ME HERE. This sweet & spicy & tangy 10-minute dinner is totally worth it. So totally worth it. If you’ve made the Spicy Honey-Glazed Salmon before, you know exactly what I’m talking about. Gochujang is a paste made from spicy red peppers (and a few other things) and […]

Gochujang and Honey-Glazed Salmon

Gotcha-what? I know, I know. STAY WITH ME HERE. This sweet & spicy & tangy 10-minute dinner is totally worth it.

So totally worth it.

If you’ve made the Spicy Honey-Glazed Salmon before, you know exactly what I’m talking about.

Gochujang and Honey-Glazed Salmon

Gochujang is a paste made from spicy red peppers (and a few other things) and has the same consistency as tomato paste. So, kind of like tomato paste… if tomato paste was made out of 1-part fire.

I couldn’t find it locally so I picked up this tube on Amazon.

And by “couldn’t find it,” I mean I ran down the International Aisle and kinda looked in the general area while my hand was burning-cold, holding a half-gallon of Blue Bell.

Priorities.

Gochujang and Honey-Glazed Salmon

Like the Spicy Honey-Glazed Salmon, sweet + heat is good… but it can be better. The glaze really benefits from the added acid of (there) cider vinegar. Here, I added the juice of half a lime to balance out the heat and honey. The glaze still has a kick, but not one that forces you to guzzle milk from the jug standing in front of an open fridge.

The real beauty of either of these salmon recipes is that not only are they insanely delicious, but they’re also insanely easy and double-insanely FAST. 7 minutes under the broiler and your entree is done. While the salmon was cooking, I tossed a steam-in-bag Asian veggie medley into the microwave and fired up a non-stick pan to heat some potstickers.

And it’s really hard to beat crumble-up-foil-and-throw-it-away as your clean up instructions.

Gochujang and Honey-Glazed Salmon

A quick & easy broiled salmon with a sweet, spicy, and tangy glaze made with gochujang, honey, and lime.

Ingredients

  • Olive oil
  • 1 lb salmon, cut into 4 filets
  • 1 tbsp Gochujang paste
  • 1 Tbsp honey
  • 1 Tbsp soy sauce or coconut aminos
  • Juice of 1/2 lime
  • 1/2 tsp toasted sesame oil
  • 1 small cloves garlic, minced
  • 1-inch piece of fresh ginger, peeled and grated
  • Chopped cilantro for serving

Instructions

  1. Preheat the broiler and line a baking sheet with foil.
  2. Lightly spray/brush olive oil over the foil.
  3. In a small bowl, whisk together the gochugang, honey, soy, lime juice, sesame oil, garlic, and ginger.
  4. Broil the salmon for 3 minutes.
  5. Brush the salmon with the glaze and broil for 2 minutes.
  6. Brush with the remaining glaze and broil another 2 minutes.
  7. You're done.
  8. Seriously.

Notes

Yields: 4 servings

Adapted from Skinny Taste

Estimated time: 10 minutes

Posts can contain affiliate links.

School Night Eats: Skinny Orange Chicken

Quick. Easy. Not horrible for you. Quick. Did I mention it was quick? My favorite “recipe” for orange chicken is one that someone else makes and shows up at my door step in 35-45 minutes with a minimum $15 order. A minimum that I almost always double because the guy on the other end of […]

Skinny Orange Chicken

Quick. Easy. Not horrible for you. Quick.

Did I mention it was quick?

Skinny Orange Chicken

My favorite “recipe” for orange chicken is one that someone else makes and shows up at my door step in 35-45 minutes with a minimum $15 order. A minimum that I almost always double because the guy on the other end of the call has eggrolls and a wonton soup that make a killer lunch the next day. That orange chicken is spicier and more savory than the usual orange chicken. (A feat I know is achieved by adding a bunch of red pepper and extra fat to the usual orange chicken.) (Sooooo worth it.)

My second favorite recipe is not the at-home “so much better than take out” version that involves breading and frying, a million ingredients to make the sauce, and ending with a kitchen that looks like a just spent the day cooking Thanksgiving dinner. And let’s not forget about the bonus morning-after-frying smell that is now permanently embedded in every strand of your hair.

My second favorite recipe is a quickly whipped-up, stripped-down version created out of desperation. It requires a handful of ingredients, leftover chicken, and… that’s it. In minutes, you have a sauce with a bright citrusy punch and a light kick that marries perfectly with chicken and rice.

Skinny Orange Chicken

Semi-pro tip: There are three things you’ll always find in my fridge or freezer: a repurposed wonton soup container of lime juice, frozen rice, and already-cooked chicken breast for “emergencies.” (These days, that seems to basically be every weeknight.) Maybe I’m totally on my game (ha) and planned ahead (all of the LOLs) by cooking a large package of bone-in chicken breasts in the crockpot… or maybe I’ve just hit up Costco and splurged on the package of rotisserie chicken breast.

Skinny Orange Chicken

A healthier alternative to take-out with a fresh, bright sauce that packs a citrusy punch.

Nutritional info:
Calories: 353 | Fat: 6g | Fiber 0g | Protein 40g | Carbs 33g

Ingredients

  • ~1 lb cooked chicken, sliced or shredded
  • 2 cups cooked rice
  • 4 small oranges for zest and 1 cup orange juice
  • 1/2 tsp sesame oil
  • 1/2 tsp of fish sauce (optional, I add it if I have it)
  • 2 garlic cloves, minced
  • Pinch of red pepper flakes
  • Black pepper
  • 2 Tbsp ketchup (I use a reduced sugar version)
  • 1 Tbsp soy sauce or coconut aminos
  • 1 tsp cornstarch or arrowroot powder
  • Sliced green onions, for topping.

Instructions

  1. Use a vegetable peeler to remove the zest in long strips from 1 orange. Slice the strips into thin slices.
  2. If you don't have an emergency bag of rice in the freezer, cook 1 cup rice (to yield 2 cups) according to package directions.
  3. In a medium sauce pan, heat the sesame oil, garlic cloves, red pepper flakes (two pinches of you aren't sharing with any Littles), and black pepper over medium heat until it begins to sizzle.
  4. Add the orange zest, 1 cup orange juice, the ketchup, fish sauce, and the soy sauce/coconut aminos. Stir until uniform, increase the heat, and bring to a boil for 2-3 minutes.
  5. In a small cup, mix the cornstarch/arrowroot powder with 1 tsp water.
  6. Stream into the sauce while whisking.
  7. Turn off the heat and add the chicken, tossing to coat.
  8. Serve over cooked rice with a sprinkling of green onions, next to something green.

Notes

Yields: 4 servings

Source: The Brewer and The Baker

Estimated time: 20 minutes