Baked Salmon & Kimchi Rice
with Broccoli & Spicy Soy Glaze
Details
Flaky salmon fillets are topped with sweet and spicy soy and gochujang glaze before baking over a layer of flavorful kimchi rice—all in a recyclable tray for easy clean up. Ponzu-dressed broccoli rounds out the dish.
Ingredients
2 each
Skin-On Salmon Fillets
½ cup
Long Grain White Rice
8 oz
Broccoli Florets
⅓ cup
Kimchi
1 tbsp
Vegetarian Ponzu Sauce
2 tbsp
Soy Glaze
2 tsp
Gochujang
1 tsp
Black & White Sesame Seeds
1 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare your dish & make the glaze
Preheat the oven to 450°F. Wash and dry the fresh produce. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Lightly coat the tray(s) with a drizzle of olive oil. Add the rice and kimchi; stir to combine. Add 1 cup of water to the tray (or to each tray for 4 servings); season with salt and pepper and stir to combine. Tightly cover the tray(s) with foil and bake 25 minutes. Leaving the oven on, remove from the oven. Carefully discard the foil.
step 2
Bake & serve your dish
Meanwhile, in a bowl, combine the soy glaze and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be. Pat the fish dry with paper towels; season with salt and pepper on both sides. Place the seasoned fish, skin side down, on top of the partially baked tray(s). Evenly top the fish with half the glaze (avoiding any contact between the raw fish and remaining glaze). Add the broccoli in an even layer around the fish. Drizzle with olive oil and season with salt and pepper. Return to the oven and bake, uncovered, 19 to 21 minutes, or until the broccoli is tender when pierced with a fork and the fish is cooked through. Remove from the oven. Evenly top the roasted broccoli with the ponzu sauce. Evenly top the baked fish with the remaining glaze. Serve the finished dish garnished with the sesame seeds. Enjoy
Ingredients
2 each
Skin-On Salmon Fillets
½ cup
Long Grain White Rice
8 oz
Broccoli Florets
⅓ cup
Kimchi
1 tbsp
Vegetarian Ponzu Sauce
2 tbsp
Soy Glaze
2 tsp
Gochujang
1 tsp
Black & White Sesame Seeds
1 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare your dish & make the glaze
Preheat the oven to 450°F. Wash and dry the fresh produce. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Lightly coat the tray(s) with a drizzle of olive oil. Add the rice and kimchi; stir to combine. Add 1 cup of water to the tray (or to each tray for 4 servings); season with salt and pepper and stir to combine. Tightly cover the tray(s) with foil and bake 25 minutes. Leaving the oven on, remove from the oven. Carefully discard the foil.
step 2
Bake & serve your dish
Meanwhile, in a bowl, combine the soy glaze and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be. Pat the fish dry with paper towels; season with salt and pepper on both sides. Place the seasoned fish, skin side down, on top of the partially baked tray(s). Evenly top the fish with half the glaze (avoiding any contact between the raw fish and remaining glaze). Add the broccoli in an even layer around the fish. Drizzle with olive oil and season with salt and pepper. Return to the oven and bake, uncovered, 19 to 21 minutes, or until the broccoli is tender when pierced with a fork and the fish is cooked through. Remove from the oven. Evenly top the roasted broccoli with the ponzu sauce. Evenly top the baked fish with the remaining glaze. Serve the finished dish garnished with the sesame seeds. Enjoy
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