Yang Nyum Salmon ( 양념연어)
I resolved to eat less red meat every since WHO said red and processed meats gives you cancer and everybody said it's destroying the environment. Well, just between us chickens, I resolved to do a few healthy life things, but then I missed all three yoga classes I attempted to attend this week and bought a ticket to a donut festival, so let's celebrate that I haven't had a burger since December!
We've been eatings lots of fish, which I learned to cook in the broiler. It took a flaming mackerel or two, but now I make this yang nyum salmon like a cool girl in middle school wears Limited Too. In 1998, at least. Is Limited Too still cool? If no, please replace with a Snapchat reference or something.
Danny says "yang nyum is just, like, seasoning! It's a sauce! Like a spicy, seasoned sauce!" You can put it on chicken or tofu or salmon. This version actually isn't all that spicy, but has a kick from the garlic and ginger. The sugar chars up under the broiler so you get that amahzing Korean barbecue flavor.
Who needs burgers?! (I doooooo!)
P.S. This year, I'm working to build my email list! I'll send some great recipes to your inbox every month plus I'm kicking around the idea of including a monthly karaoke recommendation, so to see if I follow through on that promise, sign up now! Please!
Yang Nyum Salmon ( 양념연어) - Sweet & Spicy Korean Salmon
- 2 cloves garlic
- 1 tsp ground ginger
- 1/2 tsp mirin
- 2 1/2 tsp sugar
- pinch pepper
- 1 tsp lemon juice
- 5 tsp soy sauce
- 1 lb salmon filet
- 2 scallions
- Mince garlic. Combine in a small bowl with ginger, mirin, sugar, pepper, lemon juice, and soy sauce.
- Slice salmon into 4 pieces, lengthwise. Place in a shallow, broiler-safe pan. Cover salmon with sauce mixture, cover with plastic wrap, and let marinate for 1 hour in the refrigerator.
- After 1 hour, preheat broiler for a couple of minutes. Remove plastic from pan and place pan in the oven for about 3 minutes, until salmon beings to brown a bit at edges.
- Remove from oven and let cool slightly. Chop scallions and sprinkle over salmon. Serve with steamed white rice, kimchi, and any other favorite panchan!