Grilled Gochujang Salmon Bowl and Asian Pickles
Updated: Jun 13
Are you feeling that Asian persuasion and in need of a weeknight or weekend dinner? If so, these two dishes are for you! If you pair these two dishes with some sake bombs you will be brought to Asia right in your own home!
In our household, salmon is our go to fish. Why? Because it is rich in in omega 3 fatty acids, it is low in saturated fat, it is a great source of protein and it is one of the best sources for vitamin B.
When it comes to gochujang it is one of those items that is so savory, spicy and sweet. I decided to combine one of my favorites types of fish with this flavorful sauce to create a beautiful tasty dish. I mixed it with a few other vibrant flavors such as soy sauce, hoisin sauce, garlic and sesame oil. When all mixed together, it was truly to die for! I would honestly, pair this sauce with anything!
For the side dish: Asian Pickles. I created this because I am one of those people who is obsessed with pickles. Generally speaking, pickles is something that you either love or you hate. I come from an Asian descent and I naturally love Asian flavors. I created this tangy cucumber dish with rice vinegar, onions, sesame seeds and red pepper flakes. But, I also needed to balance it out with some sweetness. So, I added sugar. It was the perfect side dish to this salmon bowl. You really get to taste a little bit of everything between the two! Check out my recipe below to bring Asia into the comfort of your own home.
Serves 2, INGREDIENTS: For the Sweet and Spicy Gochujang Sauce:
1/4 cup gochujang
1-2 TBSP soy sauce
1 TSP sriracha
1/2 TBSP minced garlic
1/2 TSP sesame oil
1 TSP hoisin sauce
INGREDIENTS: For the Salmon Bowl:
2 atlantic salmon filets
2 bok choy stalks, cut in half
1 cup jasmine white rice
Sugar snap peas, carefully cut in half (these little babies are delicate when cut in half)
Salt and pepper
White sesame seeds for garnish (optional)
Mix sauce ingredients together and whisk. Place in the fridge until you are ready to heat.
Cook white rice in rice cooker or pot.
Rinse salmon filets and season with salt and pepper on both sides. Set aside to bring to room temperature.
Rinse bok choy stalks and cut in half. Season with salt.
Rinse and carefully slice snap peas in half. Season with salt and pepper.
Heat grill pan or slate over medium to high heat. Spray with non-stick spray. Place prepared bok choy towards the back and prepared salmon towards the front. Char bok choy on both sides about 7 minutes per side. Grill salmon about 6 minutes per side.
While bok choy and salmon cook, heat up your gochujang sauce in a small sauce pan over medium to low heat.
In another pan, heat up a small amount of olive oil over medium to low heat and char snap peas. Inside first, then back sides about 1-2 minutes per side (they char quickly).
PRETTY PLATE PRESENTATION INSTRUCTIONS:
Ladle sauce down first with a spoon in a plate bowl (a plate that has an edge). I love this green one from Target. It is perfect for dishes such as this, salads, pastas, you name it!
With a 1 cup measuring cup pack white rice in it, flip over and wiggle the ball out. Place on an edge area of the sauce.
Place charred bok choy next to the ball of rice and wrap its greenery around the ball to lay nicely.
Place salmon filet down in front of the bok choy and rice.
In the empty middle area fan out the snap peas.
INGREDIENTS FOR ASIAN PICKLES:
1/3 cup rice vinegar
3 TSP sugar
2 TSP white sesame seeds
1/4 TSP red pepper flakes
1 cup thinly sliced english cucumbers
1/4 cup thinly sliced white onion
Thinly slice cucumbers, set aside.
Thinly slice onion half, set aside.
In a bowl, whisk rice vinegar, sugar, white sesame seeds and red pepper flakes.
Add cucumbers and onions and mix.
Place in the fridge to cool. ** Note: best served when cold **
PRETTY PLATE KITCHEN ITEMS USED: