Gochujang Salmon Bowls

• servings: 4 servings
• active time: 20 minutes
• total time: 30 minutes

Ingredients

2 tablespoons gochujang paste

2 tablespoons soy sauce

2 teaspoons rice vinegar

2 teaspoons sesame oil

2 teaspoons honey

1 ½ pounds salmon, skin removed and cut into 1 inch chunks

avocado oil, for cooking

lime juice, for serving

coconut cilantro rice

edamame

cucumber

avocado

thinly sliced green onion

black sesame seeds

Directions

Add the gochujang paste, soy sauce, rice vinegar, sesame oil, and honey to a mixing bowl. Whisk together until everything is well combined.

Gently toss the salmon in the marinade until well coated and then cover the bowl and let the salmon marinate for 20-30 minutes.

Once the salmon has marinated, heat a large skillet over medium-high heat. Once hot add some avocado oil. Once the oil is hot, add in the salmon cubes. Cook the salmon for 2 minutes and then flip and cook an additional 1-2 minutes on the other side. You may have to do this in batches depending on the size of your salmon. If the salmon starts to brown too quickly, you can turn the heat down slightly and flip repeatedly so that it doesn’t burn.

Once the salmon is cooked to your likeness, remove it from the pan. Serve the salmon in bowls, over rice, with edamame, cucumber, and avocado. Garnish the bowls with thinly sliced green onion, black sesame seeds, and a generous squeeze of lime juice.

Nutrition

• Calories: 421
• Total Fat: 21.7 g
• Saturated Fat: 3 g
• Trans Fat: 0 g
• Cholesterol: 86.9 mg
• Sodium: 361.8 mg
• Total Carbohydrate: 17.6 g
• Dietary Fiber: 4.8 g
• Total Sugars: 6.8 g
• Protein: 43.7 g