Give me a crispy, sweet and spicy rice bowl every night of the week and twice on Sunday! I am ALWAYS DOWN! I absolutely love the flavors in this bright and beautiful asian inspired dish! When I developed this recipe, I had no idea it was going to turn out as D to the LISH as it did! I kept taking bite after bite thinking about all the things I could make with this gochujang glaze! The salmon bites are melt in your mouth delish with the sweet and spicy marriage and the pairing of the coconut rice cakes took this dinner to another level of YUM! I loved the pickled purple cabbage to top it off as it added that extra refreshing crunch! This needs to be on your must try list! I promise, you will be adding it to your regular rotation! I sure am!
Crispy Gochujang Salmon Bites with Toasted Coconut & Scallion Rice Cakes
4
servings25
minutes20
minutesIngredients
*For the Salmon Bites*
1 lb 1 Salmon
1/3-12 cup 1/3-12 Panko Bread Crumbs
1 Tbsp 1 Asian Inspired Seasoning (I used an Asian BBQ rub)
1 Tbsp 1 Refined Sesame Oil
*For the Coconut Rice*
1 cup 1 Jasmine Rice
1/3 cup 1/3 Shredded Coconut
1/4 cup 1/4 Thinly Sliced Scallions
1/4 Cup +1Tbsp 1/4 Refined Sesame Oil
13.5 oz 13.5 Coconut Milk
*For the Pickled Purple Slaw*
1 cup 1 Thinly sliced purple cabbage
2 Tbsp 2 Chopped Cilantro
2 Tbsp 2 Sliced Green Onion
1/4 cup 1/4 Rice Wine Vinegar
2 Tbsp 2 Honey
1 tsp 1 Pure Toasted Sesame Oil
*For the Gochujang Glaze*
1/2 cup 1/2 Gochujang Paste
1/4 cup 1/4 Mirin
1/4 cup 1/4 Honey
2 Tbsp 2 Rice Wine Vinegar
1 Tbsp 1 Ginger Paste
1 Tbsp 1 Soy Sauce
1 Tbsp 1 Pure Toasted Sesame Oil
3 3 Cloves of Minced Garlic
Sesame Seeds, Green Onion & Cilantro for Garnish
Directions
- To begin, make the Pickled purple slaw. Slice cabbage thin and chop cilantro and green onions. Mix rice wine vinegar, honey and sesame oil together with the veggies and set aside to marinate until you plate your dinner
- Next, in a sauce pot over medium hight heat, add 1 Tbsp refined sesame oil and shredded coconut. Toast for about 3 -5 minutes until it starts to brown. Once it’s starting to brown, add rice and toast together for about 2 minutes. Add coconut milk and about 1/4 cup of water to rice. Bring to low boil, reduce heat to low, cover and cook for 20 minutes. Once rice is done cooking, add thinly sliced scallions and heat 1/4 cup of refined sesame oil in skillet. Using an ice cream scoop, scoop rice into hot skillet and gently push into a cake. Fry for a few minutes on each side until cakes are slightly browned and crispy
- For the salmon, cut into cubes and toss them in sesame oil, seasoning rub and panko bread crumbs. Bake in a 400 degree oven for 12-13 minutes.
- To make gochujang glaze, add all ingredients to a small mixing bowl and whisk to combine. Pour over crispy salmon cubes and coat well. Broil for 3-5 minutes watching very closely to ensure they don’t burn
- To plate, add rice cakes and top with salmon bites and pickled purple slaw. Sprinkle with some sesame seeds, additional cilantro and green onion. ENJOY!
