Boursin Gochujang Salmon

A whole side of salmon covered in a creamy Boursin and gochujang glaze, a real festive showstopper.

Done in 1 hour

Serves 6-8

Dish by Spencer Lengsfield

Ingredients

Salmon

1kgside salmon

1Boursin garlic & herb

2 tbspgochujang

1 tbsphoney

2 tbspsoy sauce

1lemon, juice

2garlic cloves, minced

Pinchchilli flakes

Crumb

2 tbspblack sesame seeds

1/2 cuppanko

2spring onions, finely chopped

Sprouts

500gsprouts, quartered

2 tbspsoy sauce

2 tbspsesame oil

1 tbspchilli oil, to taste

Squeezehoney

3spring onions, sliced

1shallot, sliced

1lime

Handfulcoriander, chopped

1/2Boursin garlic & herb, crumbled

2 tbspmixed sesame seeds, toasted

To serve

Fresh chillies, sliced

Coriander leaves

Radishes, sliced

Spring onions, sliced

Boursin, crumbled

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.

Method

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.

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Spencer Lengsfield

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Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.