Gochujang-Glazed Salmon with Crispy Coconut Rice
Welcome to Week 20! This week's recommendation elevates your everyday dinner routine with a thrilling balance of spicy, sweet, and savory notes. The melt-in-your-mouth Gochujang glazed salmon paired with uniquely satisfying crispy coconut rice makes this an unforgettable culinary adventure that truly stands out.
Ingredienser
- Salmon fillets4 pcs
- Gochujang (Korean chili paste)2 tbsp
- Soy sauce2 tbsp
- Honey1 tbsp
- Sesame oil1 tbsp
- Jasmine rice1.5 cups
- Coconut milk1 can
- Baby bok choy4 heads
- Garlic2 cloves
- Vegetable oil2 tbsp
Slik gjør du
Rinse the jasmine rice until the water runs clear. In a medium pot, combine the rice, coconut milk, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
In a small bowl, whisk together the Gochujang paste, soy sauce, honey, sesame oil, and minced garlic to create a smooth, spicy-sweet glaze.
Pat the salmon fillets dry and coat them evenly with the Gochujang glaze. Let them sit for about 10 minutes at room temperature to absorb the bold flavors.
Heat a tablespoon of vegetable oil in a large non-stick skillet over medium-high heat. Press the cooked coconut rice flat into the pan and let it cook undisturbed for 5-7 minutes until the bottom is golden brown and delightfully crispy.
Preheat your oven's broiler. Place the marinated salmon on a foil-lined baking sheet and broil for 6-8 minutes, or until the glaze is beautifully caramelized and the fish flakes easily with a fork.
Halve the baby bok choy. In a separate pan, quickly sear them in the remaining oil over high heat for 2-3 minutes until lightly charred but still crisp. Serve the salmon over the crispy rice with the charred bok choy on the side.