Gochujang-Honey Glazed Pan-Seared Salmon with Rice, Broccoli & Pickled Cucumber

Ingredients

• Salmon fillet (skin-on)140 g
• Short-grain white rice (uncooked)45 g
• Water (for rice)110 ml
• Gochujang (Korean red chili paste)1 tbsp
• Honey1.5 tsp
• Tamari (gluten-free soy sauce)1 tbsp
• Rice vinegar1.5 tsp
• Garlic, minced1 clove
• Fresh ginger, grated0.5 tsp
• Sesame oil (toasted)1 tsp
• Broccoli florets150 g
• English cucumber80 g
• Sesame seeds (white)0.5 tbsp
• Saltto taste tsp
• Black pepperto taste tsp

Instructions

1. 1Pat salmon fillet dry with paper towels and season both sides with salt and pepper.
2. 2Whisk together gochujang, honey, soy sauce (tamari), rice vinegar, minced garlic, and grated ginger in a small bowl.
3. 3Cut broccoli into florets and slice cucumber into thin coins.
4. 4Place cucumber slices in a small bowl, add rice vinegar, salt, and a pinch of sugar; set aside to pickle while cooking.
5. 5Measure out rice and water for cooking.
6. 6Bring water to a boil in a small pot, add rice, stir once, reduce heat to low, cover, and simmer for 15–18 minutes until tender.
7. 7Meanwhile, heat sesame oil in a large skillet over medium-high heat.
8. 8Place salmon skin-side up in the hot skillet and sear for 4–5 minutes until the skin crisps and flesh turns opaque halfway up the fillet.
9. 9Flip salmon and brush generously with gochujang-honey glaze; sear for 2–3 minutes more until cooked through, basting with remaining glaze.
10. 10In a separate pot of boiling salted water, steam broccoli for 3–4 minutes until tender-crisp; drain well.
11. 11Toss warm broccoli with a light drizzle of sesame oil and sprinkle with toasted sesame seeds.
12. 12Fluff rice with a fork and divide onto a plate; arrange broccoli and pickled cucumber alongside; top with glazed salmon fillet.