Flaky salmon glazed in spicy orange-gochujang, served with rice, cucumber, avocado, nori, and scallions.
# What You'll Need:
→ Salmon
01 - 2 skinless salmon fillets (5.3 oz each)
02 - 1/2 tsp salt
03 - 1/4 tsp black pepper
→ Orange Gochujang Glaze
04 - 2 tbsp gochujang (Korean chili paste)
05 - 2 tbsp freshly squeezed orange juice
06 - 1 tbsp soy sauce
07 - 1 tbsp honey
08 - 1 tsp rice vinegar
09 - 1 tsp toasted sesame oil
10 - 1 tsp grated fresh ginger
11 - 1 clove garlic, minced
→ Bowl Components
12 - 2 cups cooked short-grain rice, warmed
13 - 1/2 cucumber, thinly sliced
14 - 1 avocado, sliced
15 - 1 sheet roasted nori, cut into strips
16 - 1 tbsp toasted sesame seeds
17 - 2 tbsp sliced scallions
# How to Make:
01 - Preheat oven to 400°F and line a baking tray with parchment paper.
02 - Season salmon fillets on both sides with salt and black pepper; arrange on the prepared baking tray.
03 - In a mixing bowl, whisk gochujang, orange juice, soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic until thoroughly combined.
04 - Brush half of the glaze over the salmon fillets and bake for 12 to 14 minutes until the fish is just cooked and flakes easily.
05 - While salmon bakes, prepare rice and arrange cucumber, avocado, nori, sesame seeds, and scallions for topping.
06 - Brush remaining glaze on cooked salmon and broil for 1 to 2 minutes to achieve a sticky finish, if desired.
07 - Divide warm rice evenly into two bowls, top each with a glazed salmon fillet, followed by cucumber, avocado, nori strips, sesame seeds, and scallions.
08 - Serve immediately while warm.
