Sticky Gochujang Salmon Bowl
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Feasting at Home · by Tonia Schemmel | Feasting at Home★ 4.9

Sticky Gochujang Salmon Bowl

NUTRITION · PER SERVING40M COOK
CAL 22%·PRO 36%
CARBS 64G57% OF CAL
2G FIBER36G OTHER26G TOTAL SUGAR
FAT 14G29% OF CAL
4G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Sticky gochujang-glazed salmon served over jasmine rice with fresh mango-cucumber salsa and avocado. A bold, healthy Korean-inspired bowl with bright flavors and bold spice.

mainkoreanbowlfishgluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 cup jasmine rice
  • 1 ¼ cup water or broth
  • ½ teaspoon salt
  • 1 teaspoon olive oil
  • 1 mango, cut into small cubes
  • 2 cups cucumber, cut into small cubes (we like English, Turkish or Persian cucumbers or other thin-skinned varieties)
  • 1 green onion, sliced
  • 1/4 teaspoon salt
  • 2 teaspoons rice vinegar
  • 1 teaspoon honey
  • 1 tablespoon lime juice
  • 1/2 teaspoon Korean pepper flakes (red pepper flakes or Aleppo can substitute)
  • 1 shallot, sliced into thin strips
  • 2 tablespoons gochujang paste or gochujang sauce
  • 2 tablespoons honey
  • 2 tablespoons rice vinegar
  • 1 teaspoon low-sodium soy sauce (or gluten-free liquid aminos)
  • 1 teaspoon sesame oil
  • 1 tablespoon unsalted butter
  • 8-10 ounces of salmon fillets, skinless
  • salt and pepper to taste
  • 1 tablespoon olive oil or coconut oil for searing.
PREP
25M
SODIUM
799MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.