Gochujang Glazed Salmon with Crispy Rice
Break out of your dinner routine with this week's exciting recommendation! Tender salmon gets a sweet and spicy kick from a vibrant Gochujang glaze, served over a delightfully crispy rice cake. It's a flavor and texture combination that transforms a simple meal into an unforgettable culinary experience.
Ingredienser
- Salmon fillets, skin off600 g
- Sushi rice300 g
- Water400 ml
- Rice vinegar4 tbsp
- Sugar2 tbsp
- Salt1 tsp
- Gochujang (Korean chili paste)3 tbsp
- Soy sauce2 tbsp
- Honey or maple syrup2 tbsp
- Sesame oil1 tbsp
- Garlic, minced2 cloves
- Ginger, freshly grated1 tbsp
- Vegetable oil, for frying3 tbsp
- Cucumber0.5 pcs
- Radishes5 pcs
- Spring onions, sliced2 pcs
- Sesame seeds, for garnish1 tbsp
Gör så här
Cook the sushi rice according to package directions. In a small bowl, dissolve 1 tbsp sugar and 0.5 tsp salt in 3 tbsp of rice vinegar. Fold the vinegar mixture into the warm rice. Press the rice firmly into a small parchment-lined baking dish (approx. 20x20 cm) to create an even layer about 2 cm thick. Let it cool completely, or chill in the fridge for 15 minutes to speed it up.
Thinly slice the cucumber and radishes. In a bowl, combine 1 tbsp rice vinegar, 1 tbsp sugar, and a pinch of salt. Add the sliced vegetables, toss to combine, and set aside to pickle.
In another small bowl, whisk together the Gochujang, soy sauce, honey, sesame oil, minced garlic, and grated ginger until smooth. This will be the glaze for your salmon.
Pat the salmon fillets dry and season lightly with salt. Heat 1 tbsp of vegetable oil in a non-stick pan over medium-high heat. Place the salmon in the pan and sear for 3-4 minutes on one side. Flip the salmon, reduce the heat to medium, and brush the top generously with the Gochujang glaze. Cook for another 3-5 minutes, brushing with more glaze, until the salmon is cooked through and the glaze is caramelized.
While the salmon cooks, turn the chilled rice out onto a cutting board and cut it into four equal squares. Heat 2 tbsp of vegetable oil in a separate large pan over medium-high heat. Carefully place the rice squares in the pan and fry for 4-5 minutes per side, until they are golden brown and crispy. Transfer to a plate lined with paper towels.
Place a crispy rice cake on each plate. Top with a Gochujang glazed salmon fillet. Garnish with the quick-pickled cucumber and radishes, a sprinkle of sliced spring onions, and sesame seeds. Serve immediately and enjoy!