Gochujang Salmon Bowl
A warm rice bowl with seared salmon glazed in gochujang sauce, topped with fresh and cooked vegetables. Build your own with swappable proteins, grains, and vegetable sides.
Ingredients
Method
Slice cucumber thinly, julienne carrot, and cut green onion into 2-inch pieces. Cut salmon into 2 equal portions.
Mince garlic and ginger. In a small bowl, whisk together gochujang sauce, sesame oil, soy sauce, garlic, and ginger.
If rice is not already cooked, cook basmati rice according to package directions. Keep warm.
Steam broccoli florets for 4–5 minutes until tender-crisp. Alternatively, blanch or sauté in a dry pan.
Heat 0.5 tbsp sesame oil in a skillet over medium-high heat. Season salmon lightly with salt and pepper, then sear skin-side down for 4–5 minutes until the skin crisps. Flip and cook 2–3 minutes more until cooked through.
Reduce heat to low. Brush salmon with gochujang glaze and cook 1 minute, coating gently. Remove from heat.
Divide warm rice between 2 bowls. Arrange cucumber, carrot, and broccoli on top in sections.
Top each bowl with one salmon portion. Spoon any remaining gochujang glaze over the salmon.
Garnish with green onion and sesame seeds. Serve immediately while warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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