Salmon with spicy glazed Brussels sprouts and scallions

• Trim the ends from the Brussels sprouts. Cut the sprouts in half lengthwise.
• Trim the root ends from the scallions. Cut the white parts into 1-inch pieces; thinly slice the green parts and keep separate. Set aside the green parts for garnish.

In a small bowl, using a fork or whisk, mix together the Korean BBQ sauce blend and half the gochujang, adding more gochujang as desired. Set aside half the gochujang-BBQ blend for the Brussels sprouts and half for serving.

In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the Brussels sprouts, season with salt and pepper, cover, and cook, stirring occasionally, until the sprouts are just tender, 5 to 7 minutes. Add the white parts of the scallions and cook uncovered for 2 minutes. Stir in the sesame oil and half the gochujang-BBQ blend, toss to coat, and cook until the vegetables are glazed, 1 to 2 minutes. 

While the vegetables are cooking, prepare your protein.

In another large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking.

Salmon:

• Pat the salmon dry with a paper towel; season lightly with salt and pepper.

Add the salmon to the pan (skin side down) and cook until the skin is browned and crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 1 to 2 minutes.

Chicken:

• Pat the chicken dry with a paper towel; season generously with salt and pepper.

Add the chicken to the pan and cook, turning once, until lightly browned, 1 to 2 minutes per side. Reduce the heat to medium-low and continue cooking, turning occasionally, until firm and cooked through, 5 to 8 minutes. 

Transfer your protein and the Brussels sprouts to individual serving plates. Garnish with the sesame seeds and the green parts of the scallions, spoon over the remaining gochujang-BBQ blend, and serve.