Korean Brunch Bowl with Spicy Gochujang Salmon and Cucumber Kimchi

Allergens

Fish (Salmon), Soy (Soy Sauce)

Ingredients

• 1 lb salmon fillet, skin on
• 4 cups cooked quinoa
• 1 cup cucumber kimchi
• 2 avocados, sliced
• 1 cup baby spinach
• 1 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 2 tsp honey
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, mix gochujang, soy sauce, honey, sesame oil, and garlic. Season with salt and pepper.
3. Brush the mixture onto both sides of the salmon fillet and place it on the prepared baking sheet.
4. Bake for 12 15 minutes or until cooked through, depending on thickness. Remove from oven and let rest for a few minutes.
5. Divide quinoa among 4 bowls. Top each bowl with baby spinach, sliced avocado, and cucumber kimchi.
6. Slice the salmon and place on top of the vegetables. Serve immediately.

Chef’s Insight

Experiment with different types of kimchi or add pickled vegetables for extra flavor and nutrition.

Notes

Make sure to use fresh, high-quality ingredients for the best flavor.