Seared Salmon with Hot Gochujang Butter
Fresh Shanghai Noodles & Bok Choy
Cooking time
25 minutes
Servings
2/4
Calories
780 /serving
Go, go, gochujang! Spring into action with fermented Korean-style chili paste, suited to an early season warm up. You’ll blend it into butter with garlic, scallion and a dash of rice vinegar. It melts enticingly on top of seared salmon fillets. And it creates a delightful coating of flavour when it’s worked into sautéed bok choy and quickly boiled fresh Shanghai noodles, which have some super-springy action of their own.
We will send you:
- 2 Salmon fillets
- 225g Baby bok choy
- 1 Garlic clove
- 1 Scallion
- 30ml Rice vinegar
- 15ml Gochujang
- 225g Fresh Shanghai noodles
- 30ml Sweet soy sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Milk, Salmon, Sesame, Soy, Sulphites, Wheat
You will need:
Medium pot
Large pan (non-stick if possible)
Strainer
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
29 g
Saturated Fat
11 g
Sodium
2240 mg
Total Carb
93 g
Sugars
23 g
Protein
37 g
Fibre
2 g
Preparation
Boil the noodles
Bring a medium pot of salted water to a boil. Add the noodles; stir gently to separate. Boil, 5 to 7 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Mise en place
Meanwhile, remove the root ends of the bok choy; thinly slice. Mince the garlic. Thinly slice the scallion. Place 2 tbsp butter (double for 4 portions) in a small bowl to soften.
Cook the salmon
Pat the salmon dry with paper towel; season with ½ the spices and S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the salmon* and cook, 2 to 3 min. per side, until browned and cooked as desired. Transfer to a plate and keep warm. Reserve the pan.
Make the gochujang butter
Meanwhile, to the bowl of softened butter, add the gochujang (add ½ for medium spicy), ½ the garlic, ½ the scallion, ½ the vinegar and a pinch of the remaining spices; stir well.
Sauté the bok choy & combine the noodles
In the reserved pan, heat a drizzle of oil on medium-high. Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Add the bok choy and sauté, 2 to 3 min., until wilted. Add the noodles, soy sauce, remaining spices and vinegar, and ½ the reserved cooking water. Cook, stirring frequently, 1 to 2 min., until warmed through and combined. Off the heat, add 1 tbsp of the gochujang butter (double for 4 portions); stir well. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the noodles between your bowls. Top with the salmon and remaining gochujang butter. Garnish with the remaining scallion. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
