Maple Gochujang Salmon Bowl
This recipe is the ultimate low-lift high-reward situation that’s perfect for Tuesday quick dinner or Saturday entertaining. Everything happens on a sheet pan and is done in about 20 minutes. Umami-rich gochujang and soy are balanced out with the floral sweetness of honey for a very flavorful and forgiving marinade—the salmon can be marinated from 10 minutes up to 8 hours, but if you’re in a hurry you can also liberally brush the marinade on the salmon and broil right away. That spicy sweet tangy marinade is also used on the cabbage as well—everything goes on the sheet pan to be broiled and then is served with a crunchy side of cucumber and lots of herbs for a bright finish.
Serves 4
INGREDIENTS
4 salmon fillets
½ a head of cabbage
3 tbsp gochujang
1½ tbsp maple syrup
2 tbsp soy sauce
3 tsp rice wine vinegar, divided
1 tbsp sesame oil
2 mini cucumbers
2 tbsp cilantro leaves
2 scallions, thinly sliced
2 tbsp mint leaves
1 lime, sliced into wedges, for garnish
½ tbsp toasted sesame seeds
Kosher salt and freshly ground black pepper
Steamed jasmine rice, for serving
METHOD
In a small bowl whisk together gochujang, soy sauce, maple syrup, 2 tsp rice wine vinegar and sesame oil. Season with salt and pepper. If mixture is too thick add a teaspoon of water to thin out. Add salmon filets to a dish or Ziploc bag, add gochujang mixture, coat fillets well and marinate for 10 minutes or up to 8 hours.
Preheat oven to broil and set rack approximately 4” from heat source.
Cut cabbage into thin wedges, 1” thickness or less, leaving stem intact (no big deal if they don’t). Arrange on a parchment lined sheet pan along with fillets, cut side. Drizzle cabbage with olive oil and season with salt and pepper.
Brush remaining gochujang mixture liberally on salmon and cabbage. Broil 10-15 minutes or until the salmon’s internal temperature is 135F and cabbage is charred in spots and tender. Remove sheet pan from oven. If cabbage is not tender, remove salmon from pan and cover sheet pan with foil then return to oven for 3-4 more minutes.
While salmon is in the oven, thinly slice cucumbers lengthwise on a mandolin or with a vegetable peeler.
To serve, add rice to a bowl, then add salmon and cabbage. Arrange cucumber ribbons alongside, and drizzle with remaining rice wine vinegar. Garnish with sesame seeds and lime wedge, along with cilantro, scallions and mint and serve.