Maple-Gochujang Roasted Salmon with Shiitake Mushrooms & Charred Red Cabbage
Prep: 15 minutes
Roast: 30 minutes • Serves: 4
1-1/2 pounds fresh salmon fillet
1/2 pound shiitake mushrooms, stems removed
1 small head red cabbage, cut into 8 wedges
3 tablespoons maple syrup
2 tablespoons gochujang sauce
2 tablespoons sesame oil
1/2 teaspoon salt
1 cup bean sprouts
4 green onions, thinly sliced
1 teaspoon toasted sesame seeds (optional)
1. Preheat oven to 400°. Line rimmed baking pan with parchment paper; spray with cooking spray. Place salmon and mushrooms on 1 side of prepared pan; place cabbage, cut side down, on opposite side.
2. In small bowl, whisk syrup, gochujang and 1 tablespoon oil; reserve half. Brush salmon with remaining syrup mixture; rub cabbage with remaining 1 tablespoon oil and salt. Roast 15 minutes or until mushrooms are tender and begin to caramelize; transfer mushrooms to bowl and cover to keep warm. Increase oven temperature to 500°; roast 15 minutes or until internal temperature of salmon reaches 145°.
3. Serve salmon and vegetables topped with bean sprouts and onions; drizzle with reserved syrup mixture and sprinkle with sesame seeds, if desired.
Approximate nutritional values per serving:
469 Calories, 20g Fat (3g Saturated), 107mg Cholesterol,
793mg Sodium, 31g Carbohydrates, 4g Fiber, 44g Protein