These gochujang salmon bowls are the perfect mix of sweet, savory, and spicy. They're a protein and veggie packed meal!
Ingredients
4 salmon fillets
2 tbsp. sesame oil + more for cooking
2 tbsp. Gochujang
3 tbsp. soy sauce
3 tbsp. rice vinegar
2 tbsp. brown sugar
1½ cups white rice
For serving: avocado, cucumber, radish, edamame, seaweed, furikake, green onions, and/or sesame seeds
Instructions
Pat the salmon fillets dry with a paper towel and set aside.
In a small bowl, whisk together the sesame oil, Gochujang, soy sauce, rice vinegar, and brown sugar.
Place the salmon in a shallow dish, skin side up, or Ziplock bag and pour the marinade over the salmon, ensuring it is all coated. Cover the shallow dish, if using. Refrigerate the salmon to marinate for at least 45 minutes and up to 4 hours.
When ready to cook the salmon, first prepare your rice. Rinse the rice well, then bring 3 cups of water to a boil. When boiling, add the rice and simmer until the water is almost gone. Turn off the heat and place a lid on the rice.
While the rice is cooking, heat the sesame oil in a large skillet. Place the salmon in the skillet, skin side up, and cook for 3-5 minutes per side depending on thickness. The salmon should be opaque almost halfway through when ready to flip.
Remove the salmon from the skillet when it's done cooking and bring the leftover sauce to a simmer over low heat for 5 minutes, stirring frequently to prevent burning.
Assemble your bowls with a bed of rice, salmon, veggies and garnish of choice from the ingredients list, and a drizzle of the reduced marinade.
Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/gochujang-salmon-bowls/