Gochujang Grilled Salmon with Vegetables

recipe from Shun

MAKE THIS WITH: Shun 8" Kiritsuke

Ingredients:

• 1½ lb salmon fillet (center-cut, skin-on)

• 1 Tbsp neutral oil (for grill and fish)

• 1 tsp kosher salt and freshly cracked pepper (or seasoning of choice)

• 1 red bell pepper, sliced

• 1 orange bell pepper, sliced

• 1 long chili pepper, sliced

• 2 heads baby bok choy, trimmed and halved

• 1 cup mushrooms, sliced

• 2 scallions, sliced for garnish

Gochujang Sauce:

• 2 Tbsp gochujang paste

• 1 Tbsp soy sauce

• 1 Tbsp maple syrup

• 1 Tbsp rice wine vinegar

• 1 tsp grated ginger

• 1 tsp minced garlic

• 1 tsp yuzu juice (optional)

Directions:

1. Preheat grill to 450–475°F and oil the griddle or grill pan.

2. Slice bok choy, peppers, mushrooms, and chili into even pieces. Keep fibrous and leafy parts separate for staggered cooking.

3. In a small bowl, mix all Gochujang sauce ingredients until smooth.

4. Season salmon with salt, pepper, and a light drizzle of oil.

5. Add vegetables to the grill and cook until lightly charred, 5–7 minutes. Stir occasionally for even cooking.

6. Place salmon on the grill skin-side down. Once the skin releases easily, flip and brush with Gochujang sauce.

7. Drizzle remaining sauce over vegetables and toss to coat.

8. Optional: Carefully flambé with a small splash of sake or rice wine for smoky caramelization (skip this step indoors).

9. Plate vegetables and top with salmon. Garnish with sliced scallions and a final drizzle of sauce. Serve immediately.