Name: Gochujang Salmon with Miso Stir-Fried Veggies with jasmin rice and sesame seeds
Total time: 25 min
Yield: 2
Cuisine: Korean
Ingredients: 2 piece Salmon fillet; 150 g Jasmine rice; 1 piece Garlic; 100 g Sugar snap peas; 1 piece Pak choi; 1 bunch Scallions; 30 g Gochujang; 20 milliliters Reduced salt soy sauce; 25 g White miso paste; 10 g Ginger paste; 10 milliliters Sesame oil; 1 sachet(s) Black sesame seeds; 30 g Crispy fried onions; 1 tablespoon [Plant-based] butter; 1 tablespoon Sunflower oil; 350 milliliters Water for the rice; 1 teaspoon Sugar; 1 teaspoon Brown sugar; 1 tablespoon White wine vinegar; to taste Salt and pepper

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Recipes

Gochujang Salmon with Miso Stir-Fried Veggies

with jasmin rice and sesame seeds

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Tags:

Unique ingredients

Allergens:

Vis

•Gluten

•Soja

•Tarwe

•Sesamzaad

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 piece

Salmon fillet

(Contains: Vis)

75 g

Jasmine rice

½ piece

Garlic

50 g

Sugar snap peas

½ piece

Pak choi

½ bunch

Scallions

15 g

Gochujang

(Contains: Gluten, Soja, Tarwe)

10 milliliters

Reduced salt soy sauce

(Contains: Soja, Tarwe, Gluten)

15 g

White miso paste

(Contains: Gluten, Tarwe, Soja)

5 g

Ginger paste

5 milliliters

Sesame oil

(Contains: Sesamzaad)

½ sachet(s)

Black sesame seeds

(Contains: Sesamzaad)

15 g

Crispy fried onions

(Contains: Tarwe May be present: Sesamzaad, Gluten, Pinda's, Noten)

Not included in your delivery

½ tablespoon

[Plant-based] butter

1.5 tablespoon

Sunflower oil

175 milliliters

Water for the rice

½ teaspoon

Sugar

½ teaspoon

Brown sugar

½ tablespoon

White wine vinegar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3859 kJ

Calories922 kcal

Fat46.8 g

Saturated Fat12.3 g

Carbohydrate91.2 g

Sugar17.5 g

Dietary Fiber6.5 g

Protein37.7 g

Salt3.6 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small sauce pan

•Pan with Lid

•Oven Dish

•Small Bowl

•Paper Towel

•Casserole

Cooking Steps

Preheat the oven to 200°C.
Boil the water in a pot or saucepan (see pantry for amount). Boil the rice for 10 - 12 minutes, covered, then turn off the heat and allow to stand for 5 minutes, still covered.
In the meantime, heat the butter in a small saucepan over medium heat. When melted, add the gochujang*, brown sugar and the soy sauce and stir to combine. Turn off the heat.

*Take care, this ingredient is spicy! Use as preferred.

Pat the salmon dry with kitchen paper and season with salt and pepper.
Transfer to an oven dish skin-side down, then top with the gochujang sauce. Bake in the oven for 10 - 12 minutes.
Finely chop the scallions and separate the white part from the greens. In a small bowl, combine the white wine vinegar and the sugar. Add the green parts of the scallions and mix well. Season with a pinch of salt.

Heat a drizzle of sunflower oil in a wok or deep frying pan over high heat. Add the sugar snap peas and fry for 1 - 2 minutes.
Meanwhile, discard the base of the pak choi and finely chop both the leaves and the stems, being sure to keep them separate. Crush or mince the garlic.
Add the white part of the scallions, the pak choi stems and garlic, and fry for another 4 - 5 minutes. In the last minute, add the leaves of the pak choi.
Remove from the heat and add the miso, ginger paste and the sesame oil. Season with pepper to taste.

Serve the rice in deep plates with the gochujang salmon and the miso vegetables alongside.
Garnish with the pickled green parts of the scallion, the crispy fried onions and the black sesame seeds.

Did you know... scallions are very high in calcium compared to other vegetables, as are kale and pak choi.