Spicy Korean-Style Seared Salmon
with Kimchi-Cucumber Salad & Sesame Jasmine Rice
Cooking time
30 minutes
Servings
2/4
Calories
830 /serving
Kimchi is one of Korea’s food mascots, because this funky pickled cabbage delivers a special kick to just about anything! You’ll love the tangy, sweet and crunchy connections it makes in a salad of thinly sliced cukes and carrots. Heighten the sensations by drizzling perfectly tender, perfectly pink salmon with a spicy sauce made with fiery gochujang, ketchup and rice vinegar. Tame it down with some fragrant jasmine rice and your appreciation will be Seoul deep.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 200g Nantes carrots
- 2 Scallions
- 2 Cucumbers
- 60ml Rice vinegar
- 30ml Ketchup
- 15g Gochujang
- 66g Organic kimchi
- 160g Jasmine rice
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Salmon, Sesame, Soy, Wheat
You will need:
Medium pot
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Total Fat
33 g
Saturated Fat
5 g
Sodium
2270 mg
Total Carb
103 g
Sugars
26 g
Protein
34 g
Fibre
7 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions), ⅓ of the spices and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and keep warm.
Mise en place
Meanwhile, thinly slice the carrots crosswise on an angle. Halve the cucumbers lengthwise; thinly slice crosswise on an angle. Combine in a small bowl. Roughly chop the kimchi. Thinly slice the scallions crosswise, separating the white bottoms and green tops.
Make the sauce
In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the white bottoms of the scallions and sauté, 30 sec. to 1 min., until fragrant. Add the ketchup, gochujang (add ½ for medium spicy), ¼ of the vinegar, 2 tbsp water (double for 4 portions), ½ the remaining spices and S&P. Cook, stirring frequently, 30 sec. to 1 min., until thickened. Transfer to a bowl. Wipe out and reserve the pan.
Cook the salmon
Pat the salmon dry with paper towel; season with the remaining spices and S&P. In the reserved pan, heat a drizzle of oil on medium-high. Add the salmon* and cook, 2 to 3 min. per side, until browned and cooked as desired.
Make the salad
Meanwhile, in a medium bowl, combine the cucumbers and carrots, kimchi, remaining vinegar (start with ½), 2 tbsp oil (double for 4 portions) and S&P.
Plate your dish
Divide the rice between your plates. Top with the salad and salmon. Spoon the sauce over the salmon. Garnish with the green tops of the scallions. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
