Description
Sticky gochujang salmon, fresh mango-cucumber salsa, jasmine rice, and avocado come together in this bold, healthy Korean-inspired bowl.
Ingredients
Units
Jasmine Rice (makes 3 cups)
- 1 cup jasmine rice
- 1 1/4 cup water or broth
- 1/2 teaspoon salt
- 1 teaspoon olive oil
Mango Cucumber Salad
- 1 mango, cut into small cubes
- 2 cups cucumber, cut into small cubes (we like English, Turkish or Persian cucumbers or other thin-skinned varieties)
- 1 green onion, sliced
- 1/4 teaspoon salt
- 2 teaspoons rice vinegar
- 1 teaspoon honey
- 1 tablespoon lime juice
- 1/2 teaspoon Korean pepper flakes (red pepper flakes or Aleppo can substitute)
Gochujang Sauce
- 1 shallot, sliced into thin strips
- 2 tablespoons gochujang paste or gochujang sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 teaspoon low-sodium soy sauce (or gluten-free liquid aminos)
- 1 teaspoon sesame oil
- 1 tablespoon unsalted butter
Salmon
- 8-10 ounces of salmon fillets, skinless
- salt and pepper to taste
- 1 tablespoon olive oil or coconut oil for searing.
Optional Garnishes - scallions, cilantro, chives, chive blossoms and lime wedges.
Instructions
- Set the rice to cook. Rinse the rice several times and then strain it. Place water, salt, oil in medium saucepan with the lid on (for faster boil and less evaporation) and bring it to boil. Stir in the rice, replace the lid and get it back to a boil. Lower heat to medium-low, and cook on a low simmer for 12 minutes. Turn the heat off, do not remove the lid, and let it sit for 10 minutes covered. Fluff and serve. See Jasmine Rice for more details.
- Make the mango salad. In a medium bowl toss together cut mango, cucumbers, scallions, salt, rice vinegar, honey, lime juice, and pepper flakes. Refrigerate.
- Make the Gochujang Sauce. In a small saucepan, sauté shallot for a minute, add gochujang paste, honey, rice vinegar, soy sauce, and sesame oil. Whisk together and stir constantly over medium-high heat for about 1-2 minutes; the mixture will thicken. Remove from heat and add butter, whisking it in until fully incorporated. Leave it in the saucepan.
- Cook Salmon. Pat the salmon dry and cut it into 1-inch cubes. Season lightly with salt and pepper. Heat oil in a large skillet over medium heat. Once hot, sear the seasoned salmon for a few minutes. Turn over to sear the other side. Turn the heat off. (See notes for baking or air-frying.)
- Reheat the sauce if necessary to loosen and warm it. Drizzle over salmon chunks and toss to coat.
- Assemble the bowls. Divide the rice, salmon, and mango salad among four bowls. Add avocado slices, scallions, lime wedges and fresh cilantro if desired. Serve immediately.
Notes
To cook salmon in the air fryer– spray with olive oil and place salmon, not touching each other in the air fryer at 400°F for 5-6 minutes.
To cook salmon in the oven- place salmon on a lined sheet pan, spray with olive oil, bake at 425° for 8-10 minutes or use the broiler. Baking time will depend on the thickness of the fish pieces.
Tip: If you prefer a saucier dish, double the sauce.
Nutrition
- Serving Size: -4 bowls ( with ¾ cup rice)
- Calories: 410
- Sugar: 18.1 g
- Sodium: 187.9 mg
- Fat: 8.6 g
- Saturated Fat: 2.8 g
- Carbohydrates: 60.8 g
- Fiber: 1.5 g
- Protein: 23.6 g
- Cholesterol: 51.1 mg