Lunch · Korean · 15 min
Spicy Gochujang-Glazed Salmon with Kimchi Fried Rice and Quick-Pickled Cucumbers
- Calories
- 480
- Protein
- 29g
- Carbs
- 68g
- Fat
- 10g
Ingredients
- 113 g salmon fillet
- 15 g gochujang
- 1 tbsp soy sauce
- 0.2 tsp sesame oil
- 1 tsp honey
- 150 g white rice
- 35 g napa cabbage kimchi
- 0.54 tsp canola oil
- 1 clove garlic
- 1 tbsp scallions
- 50 g cucumber
- 1 tbsp rice vinegar
- 0.5 tsp granulated sugar
- 1 pinch salt
- 0.5 tsp sesame seeds
Method
- 01In a small bowl, whisk gochujang, soy sauce, sesame oil, and honey until smooth to make the salmon glaze.
- 02In a separate small bowl, combine sliced cucumber, rice vinegar, granulated sugar, and a pinch of salt. Toss well and let pickle at room temperature for at least 5 minutes.
- 03Pat salmon fillet dry with paper towels. Heat 1/2 tsp canola oil in a non-stick skillet over medium-high heat. Place salmon skin-side down and sear for 3-4 minutes until crisp. Flip, brush generously with gochujang glaze, and cook for 2-3 minutes until opaque throughout and flaking easily, reaching an internal temperature of 145°F (63°C). Transfer to a plate.
- 04Wipe out skillet and heat remaining 1/2 tsp canola oil over medium-high heat. Add minced garlic and fry for 30 seconds until fragrant.
- 05Add chopped kimchi and stir-fry for 1-2 minutes until softened. Add cooked short-grain rice, breaking up clumps, and stir-fry for 3-4 minutes until rice is hot and lightly toasted. Fold in half of the sliced scallions.
- 06Plate kimchi fried rice with glazed salmon on top and pickled cucumbers on the side. Garnish with remaining scallions and toasted sesame seeds.
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