Description
These Gochujang Salmon Bowls are such a delicious way to enjoy salmon and incorporate more fish into your weeknight dinner rotation. I specifically created this recipe to pack in a ton of flavor in the least amount of time possible. The salmon is marinated in a flavorful gochujang marinade, cooked quickly, and then paired with all your favorite toppings for a filling and delicious bowl that’s great for lunch of dinner!
Ingredients
Scale
For the Salmon
- 2 tablespoons gochujang paste
- 2 tablespoons soy sauce
- 2 teaspoons rice vinegar
- 2 teaspoons sesame oil
- 2 teaspoons honey
- 1.5 pounds salmon, skin removed and cut into 1 inch chunks
- avocado oil, for cooking
- lime juice, for serving
For the Bowls
- coconut cilantro rice
- edamame
- cucumber
- avocado
- thinly sliced green onion
- black sesame seeds
Instructions
- Add the gochujang paste, soy sauce, rice vinegar, sesame oil, and honey to a mixing bowl. Whisk together until everything is well combined.
- Gently toss the salmon in the marinade until well coated and then cover the bowl and let the salmon marinate for 20-30 minutes.
- Once the salmon has marinated, heat a large skillet over medium-high heat. Once hot add some avocado oil. Once the oil is hot, add in the salmon cubes. Cook the salmon for 2 minutes and then flip and cook an additional 1-2 minutes on the other side. You may have to do this in batches depending on the size of your salmon. If the salmon starts to brown too quickly, you can turn the heat down slightly and flip repeatedly so that it doesn’t burn.
- Once the salmon is cooked to your likeness, remove it from the pan. Serve the salmon in bowls, over rice, with edamame, cucumber, and avocado. Garnish the bowls with thinly sliced green onion, black sesame seeds, and a generous squeeze of lime juice.
