Gochujang Salmon Tray

Ingredients

• 2 pcs Salmon fillet
• 2 tbsp Gochujang
• 1.5 tbsp Soy sauce
• 1 tbsp Honey
• 1 tsp Sesame oil
• 180 g White rice
• 1 pcs Cucumber
• 1.5 tbsp Rice vinegar
• 2 pcs Scallion
• 1 tsp Sesame seeds
• 2 pcs Garlic
• 1.5 tsp Kosher salt
• 0.25 tsp Black pepper
• 1 tsp Vegetable oil

Method

1. Rinse {white_rice} until the water runs almost clear. Bring the {white_rice} with {kosher_salt} and water to a boil in a small saucepan over medium heat, cover, and simmer until the grains are tender and the water is absorbed.
2. In a bowl, mix {gochujang}, {soy_sauce}, {honey}, {sesame_oil}, {garlic}, and a pinch of {black_pepper} until smooth. This builds sweet heat and umami before the {salmon_fillet} goes into the oven.
3. Thinly slice {cucumber} and mix with {rice_vinegar}, {kosher_salt}, and half of the {scallion}. Let it sit briefly so the cucumber lightly pickles and stays fresh and crisp.
4. Heat the oven to high and line a baking sheet. Pat the {salmon_fillet} dry so the glaze adheres better and the outside caramelizes more effectively. Place the {salmon_fillet} on the baking sheet, brush with the {gochujang}, season with {kosher_salt}, and roast until the top is glossy, lightly charred, and the fish is just cooked through in the thickest part.
5. Toast the {sesame_seeds} in a small dry skillet over medium-low heat, shaking regularly, until golden and fragrant.
6. Spoon the {white_rice} into bowls and place the {salmon_fillet} alongside. Spoon some of the pan juices over the fish, add the {cucumber}, and finish with the remaining {scallion} and {sesame_seeds}. Taste the {cucumber} and add a little more {kosher_salt} if needed for balance.