Korean barbecue salmon with asparagus
Prep Time:
15 minutes
Cook Time:
20 minutes
Serves:
1 Serving
Serving Size:
¼ recipe (180 g)
Dinner
This Korean-inspired recipe combines a sweet, tangy and spicy sauce with salmon and asparagus. It also tastes great on tofu or chicken.
Ingredients
Serves: 4
- 2 Tbsp (30 mL) ketchup
- 2 Tbsp (30 mL) reduced-sodium soy sauce
- 2 Tbsp (30 mL) rice vinegar
- 1 tsp (5 mL) hot sauce (such as gochujang)
- 1 lb (454 g) salmon fillet, skin on
- 1 Tbsp (15 mL) sesame seeds, divided
- 1 lb (454 g) fresh asparagus, trimmed (about 24 spears)
- 2 tsp (10 mL) sesame oil
- 1⁄8 tsp (0.5 mL) salt
Instructions
- Preheat barbecue to medium-high heat (about 400°F/200°C).
- In a small bowl, whisk together ketchup, soy sauce, vinegar and hot sauce. Drizzle mixture over salmon and sprinkle with half of the sesame seeds. Set aside.
- Place asparagus in a 13 x 9-inch pan. Drizzle with sesame oil and sprinkle with salt. Divide into two batches.
- Grill the first batch of asparagus on a clean, lightly greased grill for 7–8 minutes, turning as needed, until lightly browned. Remove and set aside.
- Place the second batch of asparagus on the grill along with the salmon, skin side down. Grill salmon for 6–10 minutes, depending on thickness, or until internal temperature reaches 145°F (65°C). Remove asparagus earlier if tender.
- Sprinkle asparagus with remaining sesame seeds before serving.
Tips
Serving suggestion: Serve with rice, barley or quinoa.
| Amount | % Daily Value | ||
|---|---|---|---|
| Calories 260 | |||
| Fat 13 g | 17 % | ||
| Saturated Fat 2 g + Trans Fat 0 g | 10 % | ||
| Cholesterol 70 mg | |||
| Sodium 500 mg | 22 % | ||
| Carbohydrate 8 g | |||
| Fibre 2 g | 7 % | ||
| Sugars 4 g | 4 % | ||
| Protein 28 g | |||
