Roasted Gochujang Salmon with Jasmine Rice and Carrot-Coriander Salad
Our chefs put a Korean spin on roasted salmon, using gochujang mayo to turn up the heat and keep the fish moist. Served with a delightful salad of carrots, coriander, and cilantro, this dish comes...
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Cooking tools:
- Rolling pin
- Fine-mesh sieve
- Peeler
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Pot
- Mixing bowl
Ingredients
- ½ cup jasmine rice
- Fish options:
- 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
- 2 wild skin-on snapper fillets (about 6 ounces each)
- Sunbasket spicy chile mayo (paleo mayo - gochujang) (optional)
- 1 organic red onion
- 2 teaspoons coriander seeds
- 4 or 5 sprigs organic fresh cilantro
- ¼ pound organic shredded carrots
- 2 tablespoons rice vinegar
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