INGREDIENTS
GLAZE
3 tablespoons gochujang sauce (I used Annie Chun's)
1 tablespoon toasted sesame oil
1 tablespoon honey
1 teaspoon rice wine vinegar
½ teaspoon grated fresh ginger
SALMON
4 4-ounce salmon fillets
8 ounces fresh asparagus spears, trimmed
1 teaspoon vegetable oil
Salt
1 tablespoon chopped scallion greens
INSTRUCTIONS
Make the glaze: In a medium bowl, whisk together the gochujang sauce, sesame oil, honey, rice wine vinegar and ginger.
Broil the salmon: Position an oven rack 6-inches from the heat source and preheat the broiler to high.
Put the salmon and asparagus on a foil-lined rimmed baking sheet. Drizzle with the oil and sprinkle lightly with salt.
Broil 5-7 minutes, until the salmon looks opaque. Brush half the glaze evenly over the salmon.
Broil for an additional 1-2 minutes, until the salmon is cooked through and the glaze is bubbling (watch so that the glaze doesn’t burn).
To serve, brush with the remaining glaze and sprinkle with the scallion.
This recipe has been copied reproduced many many times across the internet. This is the original one, given to me personally by the Chefs at the Oberoi in Bangalore. Source : inspired by a great dal at the Oberoi in Bangalore Cuisine: Indian Prep time: 15 mins plus soaking time Cooking time: 1.5 hour Serves: 4 – 6 people, depending how you use it ingredients 150g whole urad dal (black lentils) 50g rajma (red kidney beans) 50g channa dal (Bengal gram dal, also Ok to use chickpeas/garbanzo beans) 10g ginger, peeled 2 – 3 garlic cloves 2 green chillies salt to taste for tadka 50g ghee 1 tspn cumin 2 – 3 garlic cloves pinch asafoetida powder 0.5 tspn fenugreek seed 100g tomato paste or puree to finish 100g butter 30 ml cream 0.5 tspn or more chilli powder 0.5 tspn garam masala method Soak all of the lentils (urad, rajma and channa dal) in water for 6 hours, or preferably overnight. Wash four times, changing the water each time. Chop the garlic, ginger an...
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