Dinner · Korean · 15 min
Spicy Gochujang Glazed Salmon with Kimchi Fried Rice and Quick-Pickled Cucumber
- Calories
- 235
- Protein
- 14g
- Carbs
- 34g
- Fat
- 4g
Ingredients
- 53.7 g salmon fillet
- 1 tsp gochujang
- 1 tsp soy sauce
- 0.5 tsp honey
- 0.24 tsp sesame oil
- 0.4822 cup short-grain rice
- 0.25 cup kimchi
- 0.25 cup cucumber
- 1 tbsp rice vinegar
- 1 tbsp scallion
- 0.5 tsp sesame seeds
Method
- 01In a small bowl, prepare the glaze by whisking gochujang, low-sodium soy sauce, honey, and sesame oil together until unified.
- 02In a separate small bowl, combine thinly sliced cucumber with rice vinegar and a pinch of salt. Set aside to quick-pickle for at least 5 minutes.
- 03Pat the skin-on salmon fillet dry with paper towels and season lightly with salt and black pepper.
- 04Heat a non-stick skillet over medium-high heat. Place salmon skin-side down and sear for 4-5 minutes until skin is golden brown and crispy.
- 05Flip salmon fillet over and brush top generously with gochujang glaze. Cook 2-3 minutes until bubbly and cooked through (internal temperature reaches 145°F/63°C and flesh flakes easily). Transfer salmon to a plate.
- 06In the same hot skillet, add cooked short-grain rice and chopped kimchi. Stir-fry over medium-high heat for 3-4 minutes until rice crisps slightly. Stir in half of the sliced scallions.
- 07Plate the kimchi fried rice alongside the quick-pickled cucumber. Top rice with the glazed salmon and garnish with remaining scallions and toasted sesame seeds.
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