Honey Garlic Salmon with Gochugang Green Beans

Honey Garlic Salmon with Gochugang Green Beans

Serves 4 – 6, with leftover salmon for more deliciousness

For The Salmon 

1 side salmon, skin removed 

3 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoons sriracha hot sauce 

1 tablespoon toasted sesame oil 

3 tablespoons pure honey

3 garlic cloves, minced

1 tablespoon fresh ginger, finely grated 

Zest of 1 lime, finely grated

For the Green Beans 

2 tablespoons gochujang 

1 tablespoon rice vinegar 

1 tablespoon honey

¼ cup water

1 garlic clove, minced 

1 pound green beans, trimmed 

1 tablespoon grapeseed oil 

Sea salt 

2 teaspoons toasted sesame seeds 

¼ cup roasted salted peanuts, chopped 

¼ cup minced cilantro leaves 

Slice and dice your salmon into 1-inch cubes. In a bowl, combine your soy, rice vinegar, sriracha, sesame oil, honey, garlic, and lime zest, and whisk. Add your salmon and toss to mix well, then cover and marinade in the fridge for 4 hours. 

Preheat your Traeger Grill to 275 degrees F and place a rack over a baking sheet lined with parchment paper. 

Arrange the salmon in rows on the prepared rack, then transfer to the grill and cook until golden, slightly charred, and cooked to perfection (about 1 hour). 

Meanwhile, prepare your green beans. In a small bowl, whisk together the gochujang, vinegar, syrup, water, and the garlic. 

In a large skillet (or wok) over high heat, bring ¼ cup stock to a boil. Add the beans, cover, and cook for 4 minutes. Remove the lid and give the beans a stir, allowing any remaining stock to cook off until the pan is dry. 

Pour in the oil, season with a pinch of salt, then continue cooking until the beans are blistered and slightly charred on both sides, about 3 to 4 minutes. Pour in the sauce, give everything a good stir, then continue cooking for 1 minute, until crisp-tender and charred in spots. 

Divide your greens beans onto plates, then top with the peanuts, sesame seeds, cilantro, and several pieces of your salmon. Serve with extra cilantro and fresh lime.