Gochujang plum salmon with green beans and sesame
I always opt for a side of salmon rather than portioned fillets. I think it makes for far more flavourful and even cooking. Look for an evenly-sized piece of fish – it's important to try to keep the cooking to 15 minutes as the last thing you want to do is overcook the beans. The sweet spot for this dish is 13-15 minutes in the oven – the beans are soft in parts and crunchy in others, while the salmon achieves blushed-cheek perfection. Serve with steamed white rice.
Ingredients
1 x 500-600g side of salmon
2 cups green beans, trimmed
2 limes, halved
1 tbsp white sesame seeds
1 tbsp black sesame seeds
1 spring onion, finely sliced (optional)
steamed rice, to serve
Marinade
1 tbsp freshly grated ginger
1 tbsp gochujang paste
2 tbsp soy sauce
3-4 tbsp plum jam
2 garlic cloves, crushed
Method
1. Preheat the oven to 180C fan-forced (200C conventional).
2. Combine the marinade ingredients in a bowl. Generously oil the base of a baking tray and add the salmon. Nestle the beans and lime halves around the fish and pour three-quarters of the marinade over the salmon – it will run off into the corners of the tray and over the beans. This is totally OK.
3. Shove in the oven for 15 minutes. When you have 5 minutes remaining, pour over the remaining marinade.
4. Remove the tray from the oven, and scatter with the sesame seeds and spring onion, if using. Serve with steamed rice.
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Katrina Meynink is a cookbook author and Good Food recipe columnist.
