Gochujang Honey Glazed Salmon with Coconut Rice
Make Week 20 unforgettable with an explosion of flavor! This Gochujang Honey Glazed Salmon perfectly balances sweet, spicy, and savory notes, served over fragrant coconut-lime rice. It is an exciting, restaurant-quality dinner that brings a vibrant twist to your everyday weeknight routine.
Ingredients
- Salmon fillets4 pcs
- Gochujang paste2 tbsp
- Honey2 tbsp
- Soy sauce1 tbsp
- Sesame oil1 tbsp
- Garlic cloves3 pcs
- Jasmine rice2 cups
- Coconut milk400 ml
- Lime1 pc
- Baby Bok Choy4 pcs
Instructions
Rinse the jasmine rice until the water runs clear. In a medium pot, combine the rice, coconut milk, a pinch of salt, and 1/2 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
In a small bowl, whisk together the gochujang paste, honey, soy sauce, sesame oil, and minced garlic until perfectly smooth and well combined.
Place the salmon fillets on a baking sheet lined with parchment paper. Brush the gochujang-honey glaze generously over each fillet, ensuring they are fully coated on top.
Bake in a preheated oven at 200°C (400°F) for 12-15 minutes, or until the salmon is cooked through and the glaze is bubbly and beautifully caramelized.
While the salmon bakes, cut the baby bok choy in half lengthwise. Sear them face down in a hot skillet with a little oil for 3-4 minutes until beautifully charred and tender-crisp.
Fluff the coconut rice with a fork and stir in fresh lime zest and the juice of half the lime. Serve the glazed salmon over the rice alongside the charred bok choy.