lunch

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

Name: Spicy Gochujang-Glazed Salmon with Kimchi Fried Rice and Quick-Pickled Cucumbers
Ingredients: 2.0 oz (113 g) skin-on salmon fillet; 0.8 tbsp (15 g) Gochujang (Korean red chili paste); 5.8 tsp (5 ml) Soy sauce or tamari; 0.5 tsp (5 ml) Sesame oil; 0.8 tsp (7 g) Honey or maple syrup; 0.8 cup (150 g) Cooked short-grain rice, day-old; 0.8 /4 cup (35 g) Kimchi, chopped; 0.8 clove (3 g) Garlic, minced; 0.8 tbsp (5 g) Scallion, thinly sliced; 0.8 /2 cup (50 g) Cucumber, thinly sliced; 0.8 tbsp (15 ml) Rice vinegar; 0.8 /2 tsp (2 g) Granulated sugar; 0.5 tsp (2 g) Toasted sesame seeds, for garnish; 0.5 tsp (5 ml) Neutral oil (like canola or vegetable)

Nutrition

439

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(14)

skin-on salmon fillet2.0 oz (113 g)

Gochujang (Korean red chili paste)0.8 tbsp (15 g)

Soy sauce or tamari5.8 tsp (5 ml)

Sesame oil0.5 tsp (5 ml)

Honey or maple syrup0.8 tsp (7 g)

Cooked short-grain rice, day-old0.8 cup (150 g)

Kimchi, chopped0.8 /4 cup (35 g)

Garlic, minced0.8 clove (3 g)

Scallion, thinly sliced0.8 tbsp (5 g)

Cucumber, thinly sliced0.8 /2 cup (50 g)

Rice vinegar0.8 tbsp (15 ml)

Granulated sugar0.8 /2 tsp (2 g)

Toasted sesame seeds, for garnish0.5 tsp (2 g)

Neutral oil (like canola or vegetable)0.5 tsp (5 ml)

Instructions

Prepare the Salmon Glaze: In a small bowl, whisk together the gochujang, soy sauce, sesame oil, and honey until smooth. Set aside.

Sear the Salmon: Pat the salmon fillet completely dry with paper towels. Season lightly with salt. Heat 1/2 tsp of neutral oil in a non-stick skillet over medium-high heat until shimmering. Place the salmon skin-side down and sear for 3-4 minutes until the skin is crispy and golden. Flip the salmon, brush generously with the gochujang glaze, and cook for another 2-3 minutes, or until cooked through to your liking. Remove from skillet and let rest.

Make the Quick-Pickled Cucumbers: In another small bowl, combine the sliced cucumber, rice vinegar, sugar, and a pinch of salt. Toss to combine and let sit for at least 5 minutes while you prepare the rice.

Make the Kimchi Fried Rice: Wipe out the skillet used for the salmon (or use a clean one). Add the remaining 1/2 tsp of neutral oil and heat over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the chopped kimchi and stir-fry for 1-2 minutes until slightly softened. Add the day-old rice and break up any clumps. Stir-fry, tossing frequently, for 3-5 minutes until the rice is heated through and slightly toasted. Stir in most of the sliced scallions, reserving some for garnish.

Assemble and Serve: Spoon the kimchi fried rice onto a plate. Top with the glazed salmon fillet. Arrange the quick-pickled cucumbers alongside. Garnish the salmon and rice with the remaining sliced scallions and a sprinkle of toasted sesame seeds. Serve immediately.