Spicy salmon bibimbap bowls - Extra large standard

Spicy Salmon Bibimbap Bowls

with Kimchi & Carrot Salad

710 cals

25 mins

Spicy
No added dairy

Description

It’s about balance, right? You’ll achieve it with a Korean-inspired sauce that sweetens fiery gochujang with a touch of honey. You’ll do it again with a salad of sesame-laced carrot coins and kimchi, and finally with perfectly cooked salmon and fluffy rice.

Contains:

Salmon • Sesame • Soy • Wheat

Ingredients

for 2 servings

(Double for 4 portions)

  • 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)

  • 1 Scallion

  • 1 Heirloom zucchini

  • 200g Nantes carrots

  • 14g Honey

  • 15ml Toasted sesame oil

  • 33g Organic kimchi

  • 160g Jasmine rice

  • 30ml Rice vinegar

  • 15g Gochujang

Nutrition

Total fat

25g

Saturated Fat

5g

Sodium

440mg

Total carbs

88g

Sugar

13g

Protein

34g

Fibres

5g

Recipe Instructions

Spicy Salmon Bibimbap Bowls - Step #1 Cook the rice
Step 1: Cook the rice
  • In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
  • Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
  • Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Spicy Salmon Bibimbap Bowls - Step #2 Mise en place
Step 2: Mise en place
  • Meanwhile, thinly slice the carrots and scallion crosswise.
  • Quarter the zucchini lengthwise; cut crosswise into ½ inch pieces.
  • In a small bowl, make the sauce by combining the gochujang, ½ the honey, ⅓ of the vinegar, ⅓ of the sesame oil, ½ the scallion, 1 tbsp water (double for 4 portions) and S&P.
Spicy Salmon Bibimbap Bowls - Step #3 Sauté the zucchini
Step 3: Sauté the zucchini
  • In a medium pan, heat a drizzle of oil on medium-high.
  • Add the zucchini and sauté, 3 to 4 min., until nicely browned; season with S&P.
  • Transfer to a bowl and reserve the pan.
Spicy Salmon Bibimbap Bowls - Step #4 Make the carrot salad
Step 4: Make the carrot salad
  • Meanwhile, in a medium bowl, combine the carrots, kimchi, remaining sesame oil, honey, vinegar and scallion, and S&P.
Spicy Salmon Bibimbap Bowls - Step #5 Cook the salmon
Step 5: Cook the salmon
  • Pat the salmon dry; season with S&P.
  • In the reserved pan, heat a drizzle of oil on medium-high.
  • Add the salmon* and cook, 2 to 3 min. per side, until browned and cooked as desired.
  • Cod: same instruction as above.
Spicy Salmon Bibimbap Bowls - Step #6 Plate your dish
Step 6: Plate your dish
  • Divide the rice between your bowls.
  • Top with the salmon, zucchini and carrot salad.
  • Serve the sauce on the side. Bon appétit!