Ora King Salmon Recipe
gochujang-kabocha puree, black garlic mustard greens
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salmon
Gochujang-Kabocha Puree
Black Garlic Mustard Greens
Method
Salmon Preparation
- 1
- 2
Sear the Salmon
Heat a non-stick skillet over medium-high heat. Once hot, add the salmon fillets skin-side down. Sear for 4-5 minutes until the skin is crispy. Flip and cook for another 2-3 minutes or until cooked through. Remove from the heat and let rest.
Gochujang-Kabocha Puree Preparation
- 3
Cook the Kabocha Squash
Cut the kabocha squash in half and remove the seeds. Place the halves cut-side down on a baking sheet lined with parchment paper. Roast in a preheated oven at 400°F (200°C) for about 30-40 minutes or until tender.
- 4
Make the Puree
Once the kabocha is cool enough to handle, scoop the flesh into a blender. Add gochujang, coconut milk, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste.
Black Garlic Mustard Greens Preparation
- 5
Sauté the Mustard Greens
In a large skillet, heat olive oil over medium heat. Add minced black garlic and cook for 1-2 minutes until fragrant.
- 6
Finish with Mustard Greens
Add the mustard greens to the skillet. Season with salt and black pepper. Sauté for about 5-7 minutes until the greens are wilted and tender.
