Gochujang‑glazed salmon fillet over sesame rice with quick kimchi‑style cucumbers and a fried egg.
Ingredients
- 6 oz salmon fillet
- Glaze: 2 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp honey, 1 tsp sesame oil
- 1 cup cooked jasmine rice, 1 tsp sesame seeds
- 1 cup cucumber slices, 1 tbsp rice vinegar, pinch chili flakes
- 1 egg, fried sunny‑side
- 1 green onion, sliced
Instructions
- PREP AHEAD
- - Whisk glaze: gochujang, soy, honey, sesame oil.
- - Pat salmon dry; line small baking tray with foil.
- - Cook jasmine rice; toss hot grains with sesame seeds.
- - Slice cucumber; toss with rice vinegar and chili flakes; chill.
- - Fry egg sunny-side-up; reserve.
- COOKING STEPS
- 1. Brush salmon generously with glaze; place on foil-lined tray. Bake at 425 °F 12-14 min until fish flakes and glaze bubbles.
- 2. Mound sesame rice in wide bowls; arrange glazed salmon on top.
- 3. Add tangy cucumber salad and fried egg; sprinkle sliced green onion. Serve immediately.
- (Active time ≈ 15 min | Total ≈ 25 min)
Nutrition Facts
1250
Calories
52
Protein
95
Carbs
50
Fat
6g
Fiber
8g
Sugar