Description
This gochujang salmon is made with a rich, brown butter and gochujang sauce for tons of flavour. Once broiled, serve it with rice and veggies for a complete meal.
Ingredients
Units
Scale
For the marinade/sauce:
- 1/4 cup unsalted butter (56g)
- 1/4 cup gochujang
- 1 tbsp low sodium tamari
- 2 tbsps honey
- 1 tbsp rice vinegar
- 1 tsp freshly minced ginger
- 1 1/2 lb salmon fillet, skin removed, cubed
For the bowls:
- 1 1/2 cup jasmine rice
- 1 head broccoli (chopped into florets)
- 1 cup shelled edamame (cooked)
- 1 1/2 cups finely shredded cabbage
- white sesame seeds, for garnish
- cilantro, for garnish (optional)
Instructions
For the marinade/sauce:
- Preheat the oven to broil on high (550°F).
- Heat up a small saucepan over medium heat. Add the butter and let it melt, stirring constantly with a silicone whisk or spatula until bubbling and browned. It will start to smell nutty and look browned and foamy. Don’t stop stirring, it can easily burn. This should take about five to eight minutes total. Adjust the heat as needed to medium-low to avoid burning. Remove from the heat and pour into a large bowl.
- To the large bowl with the butter, add the gochujang, tamari, honey, rice vinegar and ginger. Stir to combine and set aside half in a small bowl.
- Add the salmon cubes to the large bowl and toss to combine.
- Transfer the salmon to a large rimmed baking sheet. Place in the oven and broil for six to eight minutes, depending on your preference, until slightly browned and cooked through.
- Thin the reserved sauce with about 1 tsp of water and set aside. This will be used as a dip for the bowls.
For the bowls:
- Cook the rice according to package directions.
- Put the broccoli in a steamer basket over boiling water and cover. Steam for five minutes or until tender.
- Divide the rice into bowls and top with the salmon, broccoli, edamame and cabbage. Serve with the sauce on the side along with sesame seeds and cilantro. Enjoy!
