Gochujang Salmon & Broccoli Rice

Name: Gochujang Salmon & Broccoli Rice
Prep time: 15 min
Total time: 40 min
Yield: 4
Cuisine: Korean
Ingredients: 1.3 lb salmon fillet, cut into 4 portions; 1 large head broccoli, cut into bite-size florets; 1.4 cups white rice; 1.5 tbsp gochujang; 1 tbsp honey; 4 tsp soy sauce; 1 tbsp sesame oil; 2 tsp sesame seed; 2 stalks scallion, thinly sliced

A tangy-sweet gochujang glaze gives salmon a quick flavor boost while broccoli roasts alongside it. Serve with rice for an easy fish dinner.

40 min in all
15 min hands-on
Serves 4
Simple

Allergen flags

Alcohol · Corn · Fish · Gluten · Sesame · Soy

Tonight flags allergens cautiously, from each ingredient. Always check the labels on what you buy.

Ingredients

Salmon fillet, cut into 4 portions1.3 lb
Broccoli, cut into bite-size florets1 large head
White rice1.4 cups
Gochujang1.5 tbsp
Honey1 tbsp
Soy sauce4 tsp
Sesame oil1 tbsp
Sesame seed2 tsp
Scallion, thinly sliced2 stalks

Method

1
Prep the ingredients
On a cutting board, divide the salmon into four portions, cut the broccoli into florets, and thinly slice the scallion.
2
Heat oven and rice
Heat the oven to 220°C. Put the white rice and 470 ml water in a covered medium saucepan and simmer over low heat.
18 min
Tip: The rice can rest covered while the salmon finishes.
3
Mix the glaze
In a small bowl, stir the gochujang, honey, and soy sauce until evenly blended; loosen with a teaspoon of water if needed.
2 min
4
Roast the salmon
Arrange salmon and broccoli on a baking sheet, brush the fish with glaze, and drizzle sesame oil over the broccoli. Roast at 220°C.
15 min
Tip: Check thinner salmon portions early, as they may finish before thicker pieces.
5
Taste and serve
Serve the salmon and broccoli with the rice, then scatter sesame seed and scallion over the top. Taste and adjust with 1/4 tsp salt and a few grinds of black pepper.

Why Tonight would pick this

Only 15 minutes of hands-on work; the oven or the pot does the rest.
A Korean night to keep the week interesting.

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