Soy-Gochujang Salmon with Broccoli & Mushroom Rice

Soy-Gochujang Salmon

with Broccoli & Mushroom Rice

30 MIN
$11.94/serving 2 Servings
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  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets View recipe
  • with Pork Chops
    includes 2 No Added Hormones, Antibiotic-Free, Certified Humane, Boneless, Center-Cut Pork Chops
  • with Pork Chops

    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
      720 Cals (est.)
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    fresh
    ingredients
    Soy-Gochujang Salmon with Broccoli & Mushroom Rice
    Title
    • 2 Boneless, Center-Cut Pork Chops
    • ½ cup Jasmine Rice
    • 1 Tbsp Rice Vinegar
    • ½ lb Broccoli
    • 1 Tbsp Sesame Oil
    • 2 Tbsps Soy Glaze
    • 4 oz Mushrooms
    • 2 tsps Gochujang
    • 3 Tbsps Roasted Peanuts
    time-saving
    tips & techniques
    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 pork
    4 Cook the pork

    Meanwhile, pat the pork 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 pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.

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

    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. Slice the rested pork crosswise. Serve the finished rice topped with the sliced pork, sauce, and chopped peanuts. Enjoy! 

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    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 pork

    Meanwhile, pat the pork 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 pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.

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

    Cook the pork
    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. Slice the rested pork crosswise. Serve the finished rice topped with the sliced pork, sauce, and chopped peanuts. Enjoy! 

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