Gochujang Salmon Bowls with Sesame Roasted Broccoli and Kimchi
This flavour-packed bowl will become a weeknight staple. The sticky, crispy, not-too-spicy salmon is perfectly complimented with a side of crunchy cucumbers and funky kimchi. The punchy gochujang does most of the work here - by the time the rice cooks on the stove the rest of the meal is ready. Any leftovers make a fantastic lunch for the following day.
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NUTRITION PER SERVING (Read more)
Notes
Gochujang is a Korean fermented chili paste that is becoming increasingly widely available. If your local supermarket doesn’t stock it it can be bought online.
If you don’t have an air-fryer the salmon and broccoli can be baked in the oven at 180°C. Cook the salmon for 8-10 minutes, then add the broccoli and cook for a further 4-5 minutes.
Alternatives:
short grain brown rice - quinoa, barley
broccoli - green beans, asparagus.
kimchi - sauerkraut, cabbage (sauteed in olive oil with salt and pepper)
tamari - soy sauce