Recipes
Roasted Salmon & Broccoli Rice Bowls
- Dinner
Gochujang, mayonnaise and honey combine to bring a spicy-sweet flavor to roasted salmon fillets. The honey allows the sauce to cling to the salmon while also providing a slight caramelization. Store-bought kimchi adds a nice tang to complete these weeknight-friendly rice bowls.
Ingredients
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4 (5-oz.) skinless salmon fillets
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½ teaspoon salt, divided
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⅛ teaspoon ground pepper plus ¼ teaspoon, divided
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1½ tablespoons mayonnaise
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1 tablespoon gochujang
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1 teaspoon honey
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3 cups broccoli florets, cut into 1-inch pieces
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1 tablespoon extra-virgin olive oil
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2 cups hot cooked brown rice, divided
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1 cup kimchi
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¼ cup sliced scallions
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1 tablespoon toasted sesame seeds
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Lime wedges for serving (optional)
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