Description
Indulge in a flavorful Roasted Salmon and Broccoli Rice Bowl With Kimchi recipe that combines healthy ingredients for a delicious meal. Try it now!
Ingredients
- 4 (5-oz.) skinless salmon fillets
- 1/2 teaspoon (3 ml) salt, divided
- 1/8 teaspoon (1 ml) ground pepper plus 1/4 teaspoon (1 ml), divided
- 11/2 tablespoon (83 ml) s mayonnaise
- 1 tablespoon (15 ml) gochujang
- 1 teaspoon (5 ml) honey
- 3 cup (720 ml) s broccoli florets, cut into 1-inch pieces
- 1 tablespoon (15 ml) extra-virgin olive oil
- 2 cup (480 ml) s hot cooked brown rice, divided
- 1 cup (240 ml) kimchi
- 1/4 cup (60 ml) sliced scallions
- 1 tablespoon (15 ml) toasted sesame seeds
- Lime wedges for serving (optional )
Instructions
- Set your oven to preheat at 400°F and cover a large baking sheet with aluminum foil.
- Arrange the four salmon portions on one half of the lined baking sheet, then season them consistently with ¼ teaspoon of salt and ⅛ teaspoon of pepper.
- In a small mixing bowl, combine mayonnaise, gochujang, and honey. Use this mixture to coat the tops and sides of each salmon piece uniformly.
- On the other half of the baking sheet, mix the broccoli florets with olive oil and the remaining salt and pepper, ensuring they’re evenly coated.
- Bake in the oven until a thermometer shows the salmon has reached 145°F in its thickest part, which should take about 14 to 16 minutes.
- Divide the cooked rice evenly into four shallow serving bowls.
- Place a salmon fillet, about ⅓ cup of the roasted broccoli, and ¼ cup of kimchi on top of the rice in each bowl.
- Garnish each bowl with sliced scallions and sprinkle with sesame seeds.
- Offer lime wedges on the side for those who wish to add a citrus twist.
Notes
- Try broiling the salmon fillets at the end of cooking for a crispy texture.
- Customize the dish by adding your favorite veggies to roast with the broccoli.
- Experiment with jasmine or basmati rice for a unique flavor twist, and add fresh lemon juice for extra flavor.
