@natsnourishments: A little background/introduction to my former life as a personal chef alongside this delicious gochujang salmon rice bowl. We eat a variation of this weekly, it’s so nourishing, filling and delicious and perfect for a midweek meal! Ingredients: 2 salmon fillets 250g cooked sticky rice Two handfuls of mangetout 100g frozen edamame beans Spring onion, sesame seeds and crispy fried onions to garnish For the cabbage: 1/4 of a red cabbage 1-2 tbsp rice wine vinegar Pinch of salt Pinch of sugar For the gochujang marinade: 1 heaped tbsp gochujang paste 1 tbsp rice wine vinegar 1 tbsp sesame oil 1 tbsp soya sauce Squeeze of honey 1/2 a lime or lemon juiced Method: Cut the salmon into chunks, mix together the marinade and mix it through the salmon, set aside whilst you prep the rest. Shred the cabbage and mix with the vinegar, salt and sugar. In a hot pan, fry the salmon for just under a minute per side. Remove and wipe the pan clean, turn the heat down and pour the remaining marinade in. Let it bubble and thicken for a couple of minutes. Boil the mangetout and edmame for around 3 minutes or until just tender. Serve the salmon on the rice with the cabbage, green veg and top with crispy fried onions, sesame seeds and spring onion!

natalia

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Thursday 20 February 2025 16:44:29 GMT