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Pan Roasted Gochujang Glazed Salmon, Roasted Carrots + Quick Pickled Cucumber Salad

Ingredients

  • 1 lb wild caught salmon
  • 1 bunch of carrots, cut in half (recipe notes)
  • 1 bunch scallions
  • Grape tomatoes, optional
  • 2 tablespoons avocado oil
  • Pinch of salt + pepper
  • 3 tablespoons gochujang paste
  • 1 tablespoon sesame oil
  • 4 or 5 garlic cloves, minced
  • 2 1/2 tablespoons apple cider vinegar
  • 3 drops doTERRA ginger essential oil*
  • 5 drops doTERRA wild orange essential oil*
  • 1/4 cup fresh orange juice
  • For serving, thinly sliced scallions and sesame seeds

Quick Pickled Cucumber Salad

  • 1 cucumber, thinly sliced
  • 1/2 small onion, halved and thinly sliced
  • 2/3 cup rice wine vinegar
  • 2 tablespoons umeboshi plum vinegar
  • 2 tablespoons sugar
  • 2 drops doTERRA dill essential oil*
  • Salt + pepper, to taste

Instructions

  • Prepare the cucumber salad (recipe below).
  • Preheat oven to 425 degrees F.
  • Mix the gochujang paste, vinegar, sesame oil, vinegar, garlic, ginger oil, wild orange oil and orange juice in a small bowl. Stir until all ingredients are fully combined.
  • On a large baking sheet, combine the carrots, scallions, grape tomatoes, olive oil, and a pinch of salt and pepper. Toss well to coat evenly on the pan. Nicely position vegetables on the side of the pan and add the salmon to the middle of the pan.
  • Once you have your salmon and the vegetables positioned in the pan how you want, spoon the gochujang glaze over the salmon until fully covered. Add a sprinkle of salt and pepper on the top of the salmon. Transfer to the oven and roast for about 12 to 15 minutes. (see RECIPE NOTES)
  • Let the salmon cool for about 5 minutes. Top the salmon with sliced scallions and sesame seeds, add a big handful cucumber salad and dig in!

Quick Pickled Cucumber Salad

  • Put cucumber and onion into a shallow container, so that the pickling juice will be able to cover a good amount of the cucumbers.
  • In a small, bowl combine the rice wine vinegar, ume plum vinegar, sugar, dill oil, salt and pepper. Give the dressing a small stir to make sure the salt and sugar get properly dissolved. (see RECIPE NOTES). Pour the dressing over the cucumber mixture and allow to sit while your preparing and cooking the salmon.

Notes

  • I used smaller carrots that come in a bunch, but if you're using regular carrots I would cut them down into maybe fourths or eights depending on how big. Just make sure your cuts are fairly even so they cook evenly.
  • I like to put my salmon on broil at the last 5 minutes of cooking just to make the sauce glaze better and get the vegetables nice and crispy. If you're going to do that, make sure you roast the salmon for about 10 minutes and then broil for the last 5 minutes.
  • Instead of adding sugar, try maple syrup. It's already dissolved and adds good flavor.
  • If you do not have the proper essential oils on hand, no worries! Just add 2 tablespoons minced garlic and fresh orange zest instead! For cucumber salad, just add fresh or dried dill.
 
*You do not have to use doTERRA essential oils but if you do use essential oils make sure they are food-grade and safe for internal consumption.