Gochujang, lemon, garlic, soy sauce, honey, and Boursin come together to make a sweet, salty, and spicy glaze for the salmon. Served with a toasted sesame roasted sprout salad, this is the perfect Christmas centrepiece.
Preheat your oven to 200°C (400°F).
For the sprouts, toss them in soy sauce, chilli oil, sesame oil, and honey, then pop onto a baking tray and roast for 20 minutes or until golden brown and crispy. Set aside to cool slightly.
In a small bowl, mix the gochujang, honey, soy sauce, lemon juice, minced garlic, and chili flakes & finally the Boursin cheese.
Spread the Boursin-gochujang glaze evenly over the salmon (i used an egg washer tool).
Cover loosely with foil and bake for 20 minutes.
While the salmon is baking, mix the black sesame seeds, panko breadcrumbs, and spring onions in a small bowl
Pan fry on hob until they have a nice colour. Set aside. Add the remaining ingredients to the cooled sprouts and toss.
Remove the salmon from the oven, add the breadcrumbs and garnish with fresh chilis and coriander leaves before serving.
