Name: Kimchi Salmon Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Ingredients: 4 skin-on salmon fillets (5-6 oz each), pin bones removed; 2 cups cooked short-grain rice, warm; 1 cup kimchi, roughly chopped; 2 tablespoons kimchi juice (from kimchi jar); 3 tablespoons gochujang (Korean chili paste); 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 tablespoon honey or maple syrup; 2 tablespoons vegetable oil; 2 green onions, thinly sliced; 1 avocado, sliced; 1 cucumber, julienned; 2 tablespoons toasted sesame seeds; 4 sheets roasted seaweed (gim), cut into thin strips

Instructions

Prepare the sauce

In a small bowl, whisk together gochujang, soy sauce, sesame oil, honey, and kimchi juice until smooth. Set aside half for serving and use the remaining half for the salmon.
Cook the salmon

Pat salmon fillets dry with paper towels and season with salt. Heat vegetable oil in a large non-stick skillet over medium-high heat. Place salmon skin-side down and cook for 4-5 minutes until the skin is crispy. Flip and cook for 2-3 minutes more, then brush with the gochujang sauce mixture. Cook for 1 minute more, until the salmon is just cooked through but still slightly pink in the center.
Prepare the rice bowls

Divide the warm rice among four serving bowls. Arrange chopped kimchi, cucumber, and avocado slices around the edges of each bowl, creating separate sections for each ingredient.
Assemble the bowls

Break the salmon into large chunks and place on top of the rice. Drizzle each bowl with the reserved sauce. Sprinkle with sliced green onions, toasted sesame seeds, and seaweed strips.
Serve immediately

Just before eating, mix all the ingredients together to combine the flavors. The rice should absorb the sauce and the kimchi juice, creating a delicious savory bowl.

Kimchi Salmon Bowl

Ingredients

Instructions

Nutritional Information