Gochujang Salmon & Rice

• Salmon(600 g)
• Jasmine Rice(250 g)
• Broccoli(300 g)
• Gochujang paste(2 tbsp)
• Soy sauce(2 tbsp)
• Honey(1 tbsp)
• Sesame oil(1 tbsp)
• Rice Vinegar(1 tbsp)
• Garlic(2 cloves)
• Ginger(1 tbsp)
• Vegetable oil(1 tbsp)
• Lime(1)
• Sesame seeds(2 tsp)optional
• Spring Onion(2)optional
• Salt(1 tsp)

Method

1. 1

   Rinse {Jasmine Rice}. Cut {Broccoli} into small florets. Finely grate or mince {Garlic} and {Ginger}. In a small bowl, stir together {Gochujang paste}, {Soy sauce}, {Honey}, {Sesame oil}, {Rice Vinegar}, {Garlic}, and {Ginger}.

   ~10 min

2. 2

   Add {Jasmine Rice}, {Salt}, and 500ml water to a saucepan. Bring to a boil, cover, and cook on low for 12 minutes. Add the {Broccoli} on top for the last 4 minutes to steam until crisp-tender.

   ~12 min

3. 3

   Pat the {Salmon} dry, then brush all over with about two-thirds of the glaze. Heat {Vegetable oil} in a large nonstick pan over medium-high heat. Cook the {Salmon} for 3 minutes on the first side, turn, then cook for 2 minutes more.

   ~5 min

4. 4

   Lower the heat and spoon in the remaining glaze around and over the {Salmon}. Cook for 2 minutes, turning the fillets in the sauce until glossy and lightly sticky. Cut the {Lime} into wedges and slice the {Scallions}.

   ~2 min

5. 5

   Fluff the rice and serve in shallow bowls or plates with the steamed broccoli. Top with the glazed {Salmon}, then finish with {Sesame seeds}, {Scallions}, and lime wedges on the side.

   ~1 min