Gochujang Salmon Bowls
recipes, recipe, how to instructions, Gochujang Salmon Bowls
This vibrant and flavorful dish features perfectly glazed salmon with a sweet and savory kick, served alongside tender, crisp bok choy, creating a well-balanced and satisfying meal. It’s an easy yet elegant weeknight dinner that delights the palate.
Ingredients
Method
1Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper for easy cleanup.
2In a small bowl, whisk together the gochujang, soy sauce, rice vinegar, honey, 1 tbsp sesame oil, minced garlic, and grated ginger until smooth. This is your delicious glaze.
3Pat salmon fillets dry with paper towels. Place them on the prepared baking sheet and generously brush about two-thirds of the gochujang glaze over the top of each fillet.
4Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The cooking time may vary slightly depending on the thickness of your fillets. While salmon bakes, proceed to the next step.
5Heat the remaining 1 tsp sesame oil in a large skillet or wok over medium-high heat. Add the quartered bok choy and thinly sliced red bell pepper. Stir-fry for 3-5 minutes until the vegetables are tender-crisp.
6Divide the cooked jasmine rice among four serving bowls. Top each with a baked salmon fillet and a generous portion of the stir-fried bok choy and bell pepper. Drizzle any remaining glaze over the salmon and vegetables.
7Garnish with chopped scallions and toasted sesame seeds before serving immediately for a truly memorable meal.
Notes
- For a gluten-free alternative, simply use tamari instead of regular soy sauce.
- Any firm white fish like cod or halibut can be substituted for the salmon, adjust cooking time as needed.
- The gochujang glaze can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator.
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