Happy Wednesday! I can believe it’s already March. I love the month of March because it brings Spring. This winter has been a bit too cold and snowy for me. I really don’t know why I live in an all-season state. The month of March is also my birthday month, yay me lol. It has been almost a month since my last post. I just need breaks sometimes, just so I get inspired. So today I was supposed to work, but got to stay home due to low census, but hey I’ll take it. I figured it would be a good time to share my new recipe. If you have seen my Korean chicken from 2 posts ago and tried it, then you will love this Salmon version of it. Korean Gochugaru Salmon is as easy as it comes. I’ve been on a salmon kick lately, I make it probably once a week. This is one of my favorite sauces I ever made, so I will be using it in many ways haha.
Salmon is considered an oily fish full of protein and omega 3 fatty acids. You can find both farm-raised and wild salmon in the grocery stores. Salmon can be cooked in many ways, whether broiled, pan-fried, smoked which would be considered lox, often eaten for breakfast with bagels, capers, and cream cheese. It can be fried, and also canned with bones that provide calcium. Salmon can contain large amounts of mercury, PCBs, and metformin. Be careful when pregnant. I prefer to buy Norwegian salmon because they are parasite-free. I purchase it at Trader Joe’s. I also prefer to buy sustainably and responsibly raised fish if I can help it. This recipe calls for the salmon to be broiled which cooks it quickly without drying it out. Nothing like dried-out salmon. I can’t get with that.
The sauce comes together in a jiffy, it is sweet from coconut aminos and spicy from the Korean pepper powder. You will basically be throwing the ingredients into a pan, bring it to a boil, and voila. It pairs well with cooked sushi rice and veggie when not on whole30. Hope you enjoy it.