Gochujang Glazed Salmon Bowls with Edamame Rice

• •1.5 cup short-grain white rice
• •2.3 cup water
• •4 6 oz salmon fillets, skin-on or off
• • to taste salt
• • to taste black pepper, freshly ground
• •1 tablespoon neutral cooking oil (like avocado or grapeseed)
• •3 tablespoon gochujang (Korean chili paste)
• •2 tablespoon soy sauce
• •1 tablespoon rice vinegar
• •1.5 tablespoon honey or maple syrup
• •1 teaspoon toasted sesame oil
• •2 garlic cloves, minced
• •1 teaspoon fresh ginger, grated
• •1 cup shelled edamame, frozen, thawed
• •3 scallions, thinly sliced
• • for garnish toasted sesame seeds

Instructions

1. 1

   Rinse the short-grain rice thoroughly under cold water until the water runs clear. Combine the rinsed rice and 2.25 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes.

2. 2

   While the rice cooks, prepare the gochujang glaze. In a small bowl, whisk together the gochujang, soy sauce, rice vinegar, honey (or maple syrup), 1 teaspoon toasted sesame oil, minced garlic, and grated ginger until well combined. Set aside.

3. 3

   Pat the salmon fillets dry with paper towels. Season both sides with salt and freshly ground black pepper.

4. 4

   Heat 1 tablespoon of neutral cooking oil in a large non-stick skillet over medium-high heat. Once hot, add the salmon fillets, skin-side down if applicable. Sear for 4-5 minutes until the skin is crispy and golden (if skin-on) or a nice crust has formed.

5. 5

   Flip the salmon fillets. Reduce the heat to medium-low. Pour about two-thirds of the gochujang glaze over the salmon. Cook for another 3-5 minutes, basting occasionally with the glaze, until the salmon is cooked through and flakes easily with a fork. The glaze should thicken slightly and coat the salmon beautifully. Remove salmon from the skillet and set aside.

6. 6

   Fluff the cooked rice with a fork. Gently stir in the thawed edamame, 1 tablespoon of soy sauce, and two-thirds of the thinly sliced scallions into the rice. Stir until well combined.

7. 7

   To assemble the bowls, divide the edamame rice among 4 serving bowls. Place a gochujang glazed salmon fillet on top of each rice portion. Drizzle any remaining glaze from the skillet or the reserved glaze over the salmon.

8. 8

   Garnish generously with the remaining thinly sliced scallions and a sprinkle of toasted sesame seeds. Serve immediately.

Chef's Tips

• 💡**Don't Overcook Salmon:** Salmon cooks quickly. Aim for an internal temperature of 145°F (63°C) for medium-cooked salmon, or just until it flakes easily. Overcooked salmon can be dry.
• 💡**Crispy Skin (if using skin-on):** Ensure your skillet is hot and the salmon skin is patted very dry before placing it in the pan. Press down gently with a spatula for the first minute to ensure full contact with the pan.
• 💡**Adjust Spice Level:** Gochujang can vary in spiciness. Taste the glaze before adding it to the salmon and adjust with more honey for sweetness or a pinch of red pepper flakes for extra heat, if desired.
• 💡**Rice Perfection:** Allowing the rice to rest, covered, after cooking helps the grains fully steam and become fluffy. Do not lift the lid during this resting period.