Soy-Gochujang Salmon

with Broccoli & Mushroom Rice

Serves 2 · 25–35 minutes

seafood, rice, weeknight

Ingredients

• 2 skin-on salmon fillets
• 4 oz mushrooms
• 1 Tbsp rice vinegar
• ½ cup jasmine rice
• 2 tsp gochujang
• 1 Tbsp sesame oil
• ½ lb broccoli
• 2 Tbsp soy glaze
• 3 Tbsp roasted peanuts
• 2 boneless, center-cut pork chops (with pork chops)

Also: olive oil, salt, pepper

Steps

1. Prepare the ingredients & make the sauce

   • Place an oven rack in the center of the oven; preheat to 450°F.
   • Wash and dry the fresh produce.
   • Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets.
   • Cut the mushrooms into bite-sized pieces.
   • Roughly chop the peanuts.
   • In a medium bowl, combine the soy glaze, half the vinegar, and as much of the gochujang as you'd like, depending on how spicy you'd like the sauce to be.

2. Cook the rice

   • In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high.
   • Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender.
   • Turn off the heat and fluff with a fork.

3. Roast the vegetables

   • Meanwhile, place the broccoli florets and mushroom pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer.
   • Roast 14 to 16 minutes, or until browned and tender when pierced with a fork.
   • Remove from the oven.

4. Cook the fish

   • Meanwhile, pat the fish dry with paper towels; season with salt and pepper on both sides.
   • In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot.
   • Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.
   • Turn off the heat.

   With pork chops:

   • Meanwhile, pat the pork dry with paper towels; season with salt and pepper on both sides.
   • In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot.
   • Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.
   • Transfer to a cutting board and let rest at least 5 minutes.

5. Finish the rice & serve your dish

   • To the pot of cooked rice, add the roasted vegetables, sesame oil, remaining vinegar, and a drizzle of olive oil. Season with salt and pepper; stir to combine.
   • Serve the finished rice topped with the cooked fish, sauce, and chopped peanuts.

   With pork chops:

   • To the pot of cooked rice, add the roasted vegetables, sesame oil, remaining vinegar, and a drizzle of olive oil. Season with salt and pepper; stir to combine.
   • Slice the rested pork crosswise.
   • Serve the finished rice topped with the sliced pork, sauce, and chopped peanuts.