Dinner · Korean · 15 min
Gochujang-Glazed Atlantic Salmon with Ginger-Scallion Rice and Charred Broccoli
- Calories
- 1233
- Protein
- 83g
- Carbs
- 126g
- Fat
- 43g
Ingredients
- 348.4 g Atlantic salmon fillet
- 25 g gochujang paste
- 1 tsp rice vinegar
- 1 tsp fresh ginger
- 1 tsp honey
- 338.1 g short-grain white rice
- 0.5 tsp toasted sesame oil
- 1 each scallion
- 111.5 g broccoli
- 15.1 g extra-virgin olive oil
- 1 tsp sesame seeds
- 1 tsp lime juice
Method
- 01Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 02In a small bowl, whisk together the gochujang paste, rice vinegar, grated ginger, and honey until smooth.
- 03Place the salmon fillet on the baking sheet. Brush generously with the prepared gochujang glaze. Roast for 12-14 minutes until the surface is caramelized and glossy, the flesh flakes easily with a fork, and the internal temperature reaches 145°F/63°C.
- 04Heat the extra-virgin olive oil in a skillet over medium-high heat. Add broccoli florets and 2 tablespoons of water, covering immediately to steam for 3 minutes. Uncover and allow remaining water to evaporate, cooking until broccoli is blistered and tender-crisp.
- 05Fluff warm cooked short-grain white rice and fold in toasted sesame oil and finely sliced scallions.
- 06Spoon the ginger-scallion rice into a bowl, arrange the charred broccoli alongside, and place the roasted glazed salmon on top. Garnish with toasted sesame seeds and a fresh squeeze of lime juice.
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