Description
Learn how to make delicious Gochujang Salmon with fragrant Pandan Rice in this easy recipe. Elevate your cooking skills with this flavorful dish!
Ingredients
- 1¼ pounds (567 g) salmon filet, skin on
- 1 tablespoon (15 ml) kosher salt
- 1 tablespoon (15 ml) cane sugar
- 1/2 tablespoon (8 ml) avocado oil
- 11/2 tablespoons (83 ml) avocado oil
- 2 tablespoons (30 ml) garlic, minced
- 2 tablespoons (30 ml) shallot, minced
- 2 coins ginger, sliced 1/8-inch thick
- 1 cup (237 ml) jasmine rice
- 2 leaves pandan, tied into a knot
- 1 cup (237 ml) water
- ½ cup (118 ml) coconut milk
- 1/2 teaspoon (3 ml) kosher salt
- 3 tablespoons (45 ml) gochujang
- 1 tablespoon (15 ml) honey
- 1 tablespoon (15 ml) sesame oil
- 2 teaspoons (10 ml) rice vinegar
- 11/2 teaspoons (28 ml) soy sauce
- 1 teaspoon (5 ml) ginger, grated
- 3 cloves garlic, grated
- 1 teaspoon (5 ml) water
- Toasted sesame seeds
- Scallions, chopped
Instructions
- Prepare the rice: Wash the jasmine rice thoroughly and keep it in the rice pot. In a pan, heat avocado oil and cook the shallot, garlic, and ginger slices on medium-high heat for about 3 minutes or until the shallots soften, avoiding any browning of the ingredients.
- Transfer the cooked aromatics to the washed rice, then add kosher salt, pandan leaves, coconut milk, and water. Mix everything well and place it in the rice cooker to begin cooking.
- Season the salmon: Pat the salmon filet dry to remove any remaining moisture. Mix kosher salt and cane sugar in a small bowl. Generously apply this mixture over the entire salmon. Let it sit for 15 minutes, then rinse with cold water and dry with a towel.
- Set the oven to broil and adjust the racks to be 6 inches from the heat source.
- Prepare the gochujang glaze: In a bowl, combine gochujang, honey, sesame oil, rice vinegar, soy sauce, grated ginger, grated garlic, and water. Stir well and set aside.
- Once the salmon is ready, drizzle it with ½ tablespoon of avocado oil and lightly sprinkle with kosher salt. Place on a baking sheet and broil for 4 minutes. Take it out of the oven and brush half of the gochujang glaze on top. Return to the oven for another 3 minutes, then take it out again and brush with the remaining glaze. Cook for an additional 2 minutes or until the salmon is fully cooked, adjusting the time if necessary based on your oven and the thickness of the salmon.
- After the salmon is done, spread any leftover sauce on top and sprinkle with toasted sesame seeds and chopped scallions.
- When the rice is ready, remove the pandan leaves and ginger slices. Use a fork to fluff the rice before serving.
Notes
- Enhance the ginger flavor by grating fresh ginger into the rice before cooking.
- Thoroughly rinse the rice to remove excess starch for a fluffier texture.
- Ensure even cooking by using a salmon filet of uniform thickness and adjust broiling time accordingly.
