Sticky Gochujang Salmon Bowl Recipe
Sticky gochujang salmon, fresh mango-cucumber salsa, jasmine rice, and avocado come together in this bold, healthy Korean-inspired bowl.
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Cooking tools:
- Air fryer
- Oven
- Stove
- Pot
- Saucepan
- Skillet
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Spatula
- Spoon
- Serving bowl
- Aluminum foil
Ingredients
- 1 cup jasmine rice
- 1 1/4 cups water or broth
- 1/2 teaspoon salt
- 1 teaspoon olive oil
- 1 mango, cut into small cubes
- 2 cups cucumber, cut into small cubes
- 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
- 1 shallot, sliced into thin strips
- 2 tablespoons gochujang paste or sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 teaspoon low-sodium soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon unsalted butter
- 8 ounces salmon fillets, skinless
- salt
- pepper
- 1 tablespoon olive oil or coconut oil for searing
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