Gochujang Glazed Salmon with Coconut Rice
Spice up your Week 16 with this vibrant and flavor-packed dinner that perfectly balances sweet, spicy, and savory notes. Flaky salmon fillets are glazed with a sticky Korean gochujang sauce and served over rich coconut rice, offering a truly exciting twist on your regular fish dinner.
In short
Gochujang Glazed Salmon with Coconut Rice takes about 35 minutes (15 min prep, 20 min cooking), serves 4 and needs 10 ingredients.
Ingredients
- Salmon fillets4 pcs
- Gochujang paste2 tbsp
- Soy sauce2 tbsp
- Honey1 tbsp
- Sesame oil1 tbsp
- Jasmine rice2 cups
- Coconut milk1 can
- Cucumber1 large
- Rice vinegar2 tbsp
- Sesame seeds1 tbsp
Instructions
- 1
Thinly slice the cucumber and toss it with rice vinegar and a pinch of salt. Let it rest in the fridge to pickle slightly while you prepare the rest of the meal.
- 2
Rinse the jasmine rice until the water runs clear. In a pot, combine the rice, coconut milk, and a splash of water. Bring to a gentle boil, then cover and simmer on low heat for 15 minutes until fluffy.
- 3
In a small bowl, whisk together the gochujang paste, soy sauce, honey, and sesame oil until smooth and well combined.
- 4
Place the salmon fillets on a lined baking sheet and brush generously with the gochujang glaze. Bake at 200 degrees Celsius for 12 to 15 minutes until the salmon is cooked through and the edges are beautifully caramelized.
- 5
Divide the warm coconut rice among four bowls, top with the glazed salmon, and add a side of the quick-pickled cucumber. Garnish with a sprinkle of sesame seeds and serve immediately.
Questions and answers
How long does Gochujang Glazed Salmon with Coconut Rice take?
About 35 minutes in total: 15 minutes prep and 20 minutes cooking.
How many servings does it make?
The recipe serves 4.
What ingredients do I need?
You need 10 ingredients: Salmon fillets, Gochujang paste, Soy sauce, Honey, Sesame oil, Jasmine rice …. With Veloop you can add them all to your shopping list.
