Korean Energy Boost Lunch

Allergens

Fish, Soy

Ingredients

• 4 oz sushi
• grade salmon fillet 1/2 cup mixed sliced bell peppers (red, yellow, orange) 1/2 cup chopped cucumber 1/2 cup baby spinach 1/2 cup shredded carrots 1/4 cup pickled radish 1/4 cup fresh mint leaves 1/4 cup fresh cilantro leaves 2 tbsp gochujang (Korean red chili paste) 2 tbsp low
• sodium soy sauce 1 tbsp honey 1 tbsp rice vinegar 1 tsp minced garlic 1 tsp grated ginger 1/4 cup cooked quinoa Salt and pepper, to taste

Instructions

1. a. In a small bowl, combine gochujang, soy sauce, honey, rice vinegar, garlic, and ginger. Mix well and set aside. b. Season the salmon fillet with salt and pepper. Heat a non stick skillet over medium heat, then cook the salmon for 3 4 minutes per side or until cooked through. Set aside to rest. c. In a large bowl, toss together the bell peppers, cucumber, baby spinach, shredded carrots, pickled radish, mint leaves, and cilantro leaves. Add the prepared sauce and mix well. d. Divide the mixed vegetables among two bowls. Top each with cooked quinoa and sliced salmon. Serve immediately.

Chef’s Insight

The combination of flavors and textures in this dish provides a satisfying and energizing meal that will keep you feeling full and focused throughout the day.

Notes

Feel free to adjust the spiciness of the dish by adding more or less gochujang to taste.