dinner

Spicy Gochujang Glazed Salmon with Kimchi Fried Rice and Quick-Pickled Cucumber

Name: Spicy Gochujang Glazed Salmon with Kimchi Fried Rice and Quick-Pickled Cucumber
Ingredients: 3 oz (85 g) skin-on salmon fillet; 1 tsp (5 g) gochujang (Korean chili paste); 1 tsp (5 ml) low-sodium soy sauce; 1/2 tsp (3.5 g) honey; 1/2 tsp (2.5 ml) sesame oil; 1/2 cup (90 g) cooked short-grain rice (day-old); 1/4 cup (30 g) chopped kimchi; 1 tbsp (5 g) scallion, thinly sliced; 1 tbsp (15 ml) rice vinegar; 1/4 cup (30 g) cucumber, thinly sliced; 1/2 tsp (1 g) toasted sesame seeds

Nutrition

229

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(11)

skin-on salmon fillet3 oz (85 g)

gochujang (Korean chili paste)1 tsp (5 g)

low-sodium soy sauce1 tsp (5 ml)

honey1/2 tsp (3.5 g)

sesame oil1/2 tsp (2.5 ml)

cooked short-grain rice (day-old)1/2 cup (90 g)

chopped kimchi1/4 cup (30 g)

scallion, thinly sliced1 tbsp (5 g)

rice vinegar1 tbsp (15 ml)

cucumber, thinly sliced1/4 cup (30 g)

toasted sesame seeds1/2 tsp (1 g)

Instructions

Make the glaze: In a small bowl, whisk together gochujang, soy sauce, honey, and sesame oil until smooth.

Prepare the salmon: Pat the salmon fillet dry with paper towels. Season lightly with salt and pepper.

Sear the salmon: Heat a non-stick skillet over medium-high heat. Add the salmon, skin-side down. Sear for 4-5 minutes, until the skin is crispy and golden brown. Flip the salmon.

Glaze the salmon: Brush the gochujang glaze generously over the top of the salmon. Cook for another 2-3 minutes, or until the salmon is cooked through to your liking. The glaze should be bubbly and slightly caramelized.

Make the quick-pickled cucumber: While the salmon cooks, combine the rice vinegar and a pinch of salt in a small bowl. Add the thinly sliced cucumber and let it sit for at least 5 minutes.

Assemble the kimchi fried rice: In the same skillet (wipe out any excess oil if needed), add the day-old rice and chopped kimchi. Stir-fry over medium-high heat for 3-4 minutes, breaking up the rice and allowing it to crisp slightly. Stir in half of the sliced scallions.

Plate: Spoon the kimchi fried rice onto a plate. Top with the gochujang glazed salmon. Arrange the quick-pickled cucumber slices alongside. Garnish with the remaining sliced scallions and toasted sesame seeds. Serve immediately.