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Maple-Gochujang Roasted Salmon with Shiitake Mushrooms & Charred Red Cabbage
Prep: 15 minutes
Cook: 25 minutes • Serves: 4
1-1/2pounds fresh salmon fillet
1/2pound shiitake mushrooms, stems removed
1small head red cabbage, cut into 8 wedges
3tablespoons maple syrup
2tablespoons gochujang sauce
2tablespoons sesame oil
1cup bean sprouts
4green onions, thinly sliced
1teaspoon toasted sesame seeds (optional)
1.Preheat oven to 400°. Line rimmed baking pan with parchment paper; spray with nonstick 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.