Gochujang Salmon Bowls with Quick-Pickled Cucumber

Method

1. 1

   Make the pickle first: toss the sliced cucumber with the rice vinegar and a pinch of salt and set aside to sit while you cook everything else.

   💡 Tip: Give it at least 15 minutes. The longer it sits, the better it gets.
2. 2

   Cook the brown rice according to the packet, around 25 minutes. In the last few minutes, stir the frozen edamame through to warm it, then drain and toss with the sesame oil and sesame seeds.

3. 3

   Meanwhile, heat the oven to 400F. Whisk the gochujang, soy sauce, honey, and garlic into a glaze. Pat the salmon dry, sit it on a lined tray, and brush with half the glaze.

   💡 Tip: Dry salmon takes the glaze better and roasts rather than steams.
4. 4

   Roast the salmon for 12 to 14 minutes until it flakes. Brush or spoon the remaining glaze over the cooked fillets.

   💡 Tip: Saving half the glaze for after cooking keeps that bright, spicy-sweet hit rather than losing it all in the oven.
5. 5

   Divide the sesame rice between four containers, top each with a salmon fillet, and add a pile of the pickled cucumber to the side.

   💡 Tip: Keep the pickle to one side of the container so it stays crisp until you eat.