roasted salmon and broccoli rice bowls

Fish & Seafood

Roasted Salmon & Broccoli Rice Bowls

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

4 (5-oz.) skinless salmon fillets
½ teaspoon salt, divided
⅛ teaspoon ground pepper plus ¼ teaspoon, divided
1½ tablespoons mayonnaise
1 tablespoon gochujang
1 teaspoon honey
3 cups broccoli florets, cut into 1-inch pieces
1 tablespoon extra-virgin olive oil
2 cups hot cooked brown rice, divided
1 cup kimchi
¼ cup sliced scallions
1 tablespoon toasted sesame seeds
lime wedges for serving (optional)

Directions

Preheat oven to 400°F. Line a large rimmed baking sheet with foil.
Place 4 salmon fillets on one side of the prepared baking sheet; sprinkle evenly with ¼ teaspoon salt and ⅛ teaspoon pepper. Whisk 1½ tablespoons mayonnaise, 1 tablespoon gochujang and 1 teaspoon honey together in a small bowl; brush evenly over the tops and sides of each fillet.
Toss 3 cups broccoli, 1 tablespoon oil and the remaining ¼ teaspoon each salt and pepper together on the other side of the baking sheet.
Roast until an instant-read thermometer inserted into the thickest portion of salmon registers 145°F, 14 to 16 minutes.
Place ½ cup rice in each of 4 shallow bowls. Layer each with 1 salmon fillet, about ⅓ cup roasted broccoli and ¼ cup kimchi. Top the bowls with ¼ cup scallions and 1 tablespoon sesame seeds. Serve with lime wedges, if desired.