Gochujang Roasted Salmon with Rice

Ingredients

• 2 fillets salmon fillets
• 1.5 tbsp gochujang
• 1 tbsp soy sauce (or tamari)
• 1 tsp honey (or brown sugar)
• 1 tsp sesame oil
• 1 clove garlic, minced
• 1 tsp fresh ginger, grated
• 3/4 cup rice (jasmine or short-grain)
• 1.5 cups water (for rice)
• 1/4 tsp salt(optional)
• 4 cups mixed greens (spinach, broccolini, or bok choy)
• 1 tsp sesame seeds(optional)

Instructions

1. 1

   Preheat oven to 425°F (220°C). Rinse salmon and pat dry. In a small bowl, mix gochujang, soy sauce, honey, sesame oil, garlic, and ginger.

2. 2

   Cook the rice: combine rice and water (and salt if using) in a small pot. Bring to a boil, cover, reduce to low, and simmer until tender, about 15 minutes. Keep covered off heat to finish steaming while you roast the salmon.

3. 3

   Line a baking sheet with foil or parchment. Place salmon on the sheet and brush generously with the gochujang glaze. Roast until the salmon flakes easily, about 12–15 minutes (within the 20-minute total cook window).

4. 4

   While the salmon roasts, quickly steam or microwave the greens until just tender, 3–4 minutes. Serve salmon over rice with greens on the side and sprinkle sesame seeds if desired.