Soy-Gochujang Salmon with Broccoli & Mushroom Rice

Soy-Gochujang Salmon

with Broccoli & Mushroom Rice

30 MIN
2 Servings
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Available Options

  • with Pork Chops
    includes 2 No Added Hormones, Antibiotic-Free, Certified Humane, Boneless, Center-Cut Pork Chops View recipe
  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets
    • with Salmon

    From the Test Kitchen

    This dish highlights a spicy-sweet sauce made with gochujang (a Korean cuisine staple made with fermented soybeans) that tops our pan-seared salmon—perfectly balanced by the hearty bed of rice and roasted vegetables beneath.
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    • Nutrition
      PER SERVING
    • Calories
      800 Cals (est.)
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    fresh
    ingredients
    Soy-Gochujang Salmon with Broccoli & Mushroom Rice
    Title
    • 2 Skin-On Salmon Fillets
    • ½ cup Jasmine Rice
    • ½ lb Broccoli
    • 4 oz Mushrooms
    • 1 Tbsp Rice Vinegar
    • 1 Tbsp Sesame Oil
    • 2 Tbsps Soy Glaze
    • 2 tsps Gochujang
    • 3 Tbsps Roasted Peanuts
    time-saving
    tips & techniques
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Cut the mushrooms into bite-sized pieces. Roughly chop the peanuts. In a medium bowl, combine the soy glaze, half the vinegar, and as much of the gochujang as you’d like, depending on how spicy you’d like the sauce to be. 

    Cook the rice
    2 Cook the rice

    In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    Roast the vegetables
    3 Roast the vegetables

    Meanwhile, place the broccoli florets and mushroom pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

    Cook the fish
    4 Cook the fish

    Meanwhile, pat the fish dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat.

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Finish the rice & serve your dish
    5 Finish the rice & serve your dish

    To the pot of cooked rice, add the roasted vegetables, sesame oil, remaining vinegar, and a drizzle of olive oil. Season with salt and pepper; stir to combine. Serve the finished rice topped with the cooked fish, sauce, and chopped peanuts. Enjoy! 

    Tips from Home Chefs

    Soy-Gochujang Salmon

    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Cut the mushrooms into bite-sized pieces. Roughly chop the peanuts. In a medium bowl, combine the soy glaze, half the vinegar, and as much of the gochujang as you’d like, depending on how spicy you’d like the sauce to be. 

    2 Cook the rice

    In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    Cook the rice
    Roast the vegetables
    3 Roast the vegetables

    Meanwhile, place the broccoli florets and mushroom pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

    4 Cook the fish

    Meanwhile, pat the fish dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat.

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Cook the fish
    Finish the rice & serve your dish
    5 Finish the rice & serve your dish

    To the pot of cooked rice, add the roasted vegetables, sesame oil, remaining vinegar, and a drizzle of olive oil. Season with salt and pepper; stir to combine. Serve the finished rice topped with the cooked fish, sauce, and chopped peanuts. Enjoy! 

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