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Prawn

Roasted Salmon & Broccoli Rice Bowls

Gochujang, mayonnaise and honey combine to bring a spicy-sweet flavor to roasted salmon fillets. The honey allows the sauce to cling to the salmon while also providing a slight caramelization. Store-bought kimchi adds a nice tang to complete these weeknight-friendly rice bowls.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 4 (5-oz.) skinless salmon fillets
  • ½ teaspoon salt, divided
  • ⅛ teaspoon ground pepper plus ¼ teaspoon, divided
  • 1½ tablespoons mayonnaise
  • 1 tablespoon gochujang
  • 1 teaspoon honey
  • 3 cups broccoli florets, cut into 1-inch pieces
  • 1 tablespoon extra-virgin olive oil
  • 2 cups hot cooked brown rice, divided
  • 1 cup kimchi
  • ¼ cup sliced scallions
  • 1 tablespoon toasted sesame seeds
  • lime wedges for serving (optional)

Directions

  1. Preheat oven to 400°F. Line a large rimmed baking sheet with foil.
  2. Place 4 salmon fillets on one side of the prepared baking sheet; sprinkle evenly with ¼ teaspoon salt and ⅛ teaspoon pepper. Whisk 1½ tablespoons mayonnaise, 1 tablespoon gochujang and 1 teaspoon honey together in a small bowl; brush evenly over the tops and sides of each fillet.
  3. Toss 3 cups broccoli, 1 tablespoon oil and the remaining ¼ teaspoon each salt and pepper together on the other side of the baking sheet.
  4. Roast until an instant-read thermometer inserted into the thickest portion of salmon registers 145°F, 14 to 16 minutes.
  5. Place ½ cup rice in each of 4 shallow bowls. Layer each with 1 salmon fillet, about ⅓ cup roasted broccoli and ¼ cup kimchi. Top the bowls with ¼ cup scallions and 1 tablespoon sesame seeds. Serve with lime wedges, if desired.