Servings4
Ingredients
ADVERTISEMENT
Instructions
- Cook the rice or grain according to the package directions. Spread it out for a few minutes so excess steam escapes.
- Mix gochujang, sesame oil and soy into a dressing or glaze. Prepare the vegetables in separate piles so each keeps its texture.
- Cook the salmon in a hot pan or oven until just done. For smoked salmon, simply flake it and keep it chilled until serving.
- Build bowls with the grain, salmon and vegetables, then drizzle with the sauce and serve with rice bowls with kimchi, spinach and a fried egg.
Kitchen note: Reserve a little cooking water and stir it into the sauce as needed so it clings to the pasta or rice.
Why you'll like this recipe
- Gochujang, sesame oil and soy gives the salmon a clear, balanced flavour without hiding the fish.
- The sides add contrast in texture and freshness: rice bowls with kimchi, spinach and a fried egg.
- You can prepare the vegetables and sauce before cooking the salmon, which keeps the final steps simple.
Tips for better results
- Reserve pasta water before draining; its starch helps the sauce cling.
- Add smoked or cured salmon at the end so it warms without becoming tough.
- Keep cream sauces at a gentle simmer rather than a hard boil.
What to serve with it
Serve with rice bowls with kimchi, spinach and a fried egg. Add extra lemon or herbs at the table if you want a fresher finish.
Storage
Keep the salmon refrigerated and use it within the storage window on the package; once opened or assembled, eat promptly.
Common questions
How do I keep salmon from drying out?
Use similarly sized portions, check the thickest piece early and remove the fish as soon as it is just cooked. Resting briefly helps the juices settle.
Can I prepare parts ahead?
Yes. Wash and cut the vegetables and mix the sauce or dressing in advance. For the best texture, cook the salmon close to serving time.