Gochujang Salmon & Green Beans

Method

1. 1

   Prep the ingredients

   On a cutting board, cut the salmon into 4 portions and trim the green beans. In a small bowl, stir together the gochujang, honey, and soy sauce.
2. 2

   Cook the rice

   Combine the jasmine rice and 360 ml water in a medium saucepan over high heat. Bring to a boil, cover, and simmer over low heat for 15–18 minutes.

   18 min

   Tip: Start the rice first; keep it covered off the heat if it finishes before the fish.

3. 3

   Roast the green beans

   Toss the green beans with the sesame oil, 1/4 tsp salt, and a few grinds of black pepper on a baking sheet. Roast at 220°C for 12–15 minutes, turning once.

   15 min
4. 4

   Bake the salmon

   Brush the salmon portions with the gochujang mixture and place on the same baking sheet. Bake at 220°C for 9–12 minutes.

   12 min

   Tip: Check the thickest portion early; thinner pieces cook faster.

5. 5

   Taste and serve

   Serve the salmon and green beans over jasmine rice and scatter sesame seed on top. Taste the rice and beans, then adjust with salt and black pepper.