Ingredients
1 tablespoon gochujang paste
2 teaspoon Mirin
2 teaspoon soy sauce
2 teaspoon sugar
1/2 teaspoon sesame oil
1 garlic, minced
1/2 teaspoon fresh ginger
1 black sesame seeds and green onion, sliced for garnish
4 salmon fillets
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fermented Korean chili paste — depth, heat, umami in one ingredient
Long oval pan with rack — poach whole salmon, trout
Single-source NZ honey — glazes, finishing, antimicrobial properties
Passive smoke generator — cold smoke cheese, salmon, butter for hours
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fermented Korean chili paste — depth, heat, umami in one ingredient
Long oval pan with rack — poach whole salmon, trout
Single-source NZ honey — glazes, finishing, antimicrobial properties
Passive smoke generator — cold smoke cheese, salmon, butter for hours
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Combine glaze ingredients together in a small bowl. Preheat the broiler on high and position the rack 4 to 5 inches from the heat. Line the broiler pan with foil and spray lightly with oil Put the salmon on the prepared sheet and season with salt. Broil 2 minutes. Brush the salmon with glaze and broil until desired doneness, 3 to 5 minutes depending on the thickness. Transfer to a platter and top with sesame seeds and scallions. Serve with rice if desired.