Spicy Gochujang-Glazed Salmon with Coconut Forbidden Rice

Instructions

1. 1

   Rinse the forbidden rice thoroughly under cold water until the water runs clear.

   ~1 min
2. 2

   In a medium saucepan, combine the rinsed forbidden rice, coconut milk, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, or until the liquid is absorbed and the rice is tender.

   ~35 min
3. 3

   While the rice is cooking, prepare the gochujang glaze. In a small bowl, whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Set aside.

   ~5 min
4. 4

   Pat the salmon fillets dry with paper towels. Season both sides with salt and black pepper.

   ~2 min
5. 5

   Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the salmon fillets, skin-side down (if applicable), into the skillet. Sear for 4-5 minutes until the skin is crispy and golden brown.

   ~5 min
6. 6

   Flip the salmon fillets. Spoon or brush the prepared gochujang glaze generously over the top of each fillet. Continue to cook for another 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork. The glaze should be slightly caramelized.

   ~4 min
7. 7

   Fluff the cooked forbidden rice with a fork. Spoon the coconut forbidden rice onto serving plates.

   ~1 min
8. 8

   Carefully place the glazed salmon fillets on top of the rice. Garnish with toasted sesame seeds and thinly sliced scallions.

   ~1 min