Japanese style eggplant

1 t.s. soy sauce, 2 t.s. sugar, 2 t.s. olive oil bake 190 C for 20 minutes.

SWEET AND SPICY BROILED SALMON WITH ASPARAGUS

Вкусно! Правда я запекла. Подавала с пюре с оливковым маслом и сливками.

2 tablespoons (30 g) gochujang sauce, or substitute with an equal amount of hoisin sauce blended with ½ teaspoon of cayenne pepper
▢1 tablespoon (15 ml) toasted sesame oil
▢1 tablespoon (15 ml) honey
▢1 tablespoon rice wine vinegar
▢½ teaspoon grated fresh ginger, optional

4 6-ounce (450 g) salmon fillets, preferably skin-on
▢8 ounces (225 g) fresh asparagus spears, trimmed
▢Olive oil
▢Kosher salt and freshly ground black pepper
▢1 tablespoon thinly sliced scallion greens, or chopped fresh chives

In a small bowl, whisk together the gochujang or hoisin sauce, sesame oil, honey, rice wine vinegar and ginger. Spoon out 2 tablespoons of the glaze and reserve in a separate small bowl.

Put the salmon fillets on the sheet pan and arrange the asparagus in handfuls around the salmon in a flat layer. Drizzle some olive oil over the salmon and asparagus (about 1 tablespoon) and sprinkle with salt and pepper to taste.

Place the pan under the broiler and broil 2-5 minutes, until the salmon looks opaque and almost completely cooked through and the asparagus is bright green. The timing will vary depending on the power of your particular broiler and the thickness of the fillets.

Brush the top of the salmon with the 2 tablespoons reserved glaze. Return to the broiler and cook an additional 1-2 minutes, until the salmon is cooked through and the glaze is set (watch carefully so that the glaze doesn’t burn).
Sprinkle the sliced scallion or chives over the salmon and serve with additional glaze spooned over.

Источник: https://familystylefood.com/broiled-salmon-gochujang-glaze/?