GOCHUJANG, HONEY & GARLIC SALMON WITH TAHINI NOODLES

Intricate cooking is off the table at the moment with fashion week on but I am still trying to get some weekend kitchen time in and I simply adore this quick to rustle up, fusion-y salmon and noodle dish that is packed full of flavour, quickly rustled up and packed full of good-for-you ingredients.  

SERVES 2

INGREDIENTS

• 1/2 cup soy sauce
• 1/3 cup honey
• 1 tablespoon gochujang (Korean chilli paste) 
• 1 tablespoon grated ginger
• 2 garlic cloves, chopped
• 2 salmon filets
• 2 tablespoons oil
• Purple sprouting brocolli
• Salt


NOODLES

• 1 package soba noodles
• 1/3 cup soy sauce
• 1/4 cup tahini
• 2 tablespoons toasted sesame oil
• 1 tablespoon grated ginger
• Red pepper flakes
• 4 salad onions, sliced
• Toasted sesame seeds
• Pickled ginger for serving

METHOD

• Preheat the oven to 200c. 
• In a square baking dish, whisk together the soy sauce, honey, Gochujang, ginger, and garlic. 
• Add the salmon and let sit. 
• On a baking tray, toss together the broccoli, olive oil, and a pinch each of salt and pepper. 
• Bake for 20 minutes. 
• Meanwhile, make the noodles. 
• Bring a pot of water to a boil, scoop out 1/4 cup hot water, reserve. 
• Cook the noodles according to package directions. Drain. 
• In a glass jar or measuring cup, whisk together the soy sauce, tahini, sesame oil, ginger, chili, and a 1/4 cup hot water until combined. 
• Toss the noodles with the sauce.
• 5Put the salmon in the oven and bake for 10-15 minutes, until the salmon reaches desired doneness. Remove the broccoli, spoon the sauce over the salmon. 
• Switch the oven to broil. Broil the salmon until crisping on top and the sauce is thickening. 
• Divide the noodles between bowls. 
• Top with salmon, broccoli, green onions, pickled ginger, and sesame seeds. 
• Spoon any remaining sauce over the salmon.
• ENJOY!