Gochujang Glazed Salmon Bowls with Edamame Rice
Flavorful pan-seared salmon fillets coated in a sweet and spicy gochujang glaze, served over fluffy short-grain rice studded with vibrant edamame and fresh scallions. A perfect balance of savory, spicy, and fresh.
Ingredients
- •1.5 cup short-grain white rice
- •2.25 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.
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.
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.
Pat the salmon fillets dry with paper towels. Season both sides with salt and freshly ground black pepper.
- 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.
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.
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.
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.
Garnish generously with the remaining thinly sliced scallions and a sprinkle of toasted sesame seeds. Serve immediately.
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.
Recipe from TheCookbook.ai
Created by Basil Roux