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1. Rinse the white rice, then cook it according to package directions. Keep warm when done.
1.5 cup white rice
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2. Cut the tomatoes, cucumber, and onion into small pieces. Mince the garlic. In a bowl, toss the tomatoes, cucumber, onion, rice vinegar, sugar, a pinch of salt, and black pepper. Set aside to stay crisp.
2 piece tomatoes,
1 piece cucumber,
0.2 piece onion,
4 clove garlic,
1 tbsp rice vinegar,
2 tsp sugar,
0.8 tsp salt,
0.5 tsp black pepper
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3. Stir together the gochujang, soy sauce, half of the garlic, and half of the butter to make a glaze.
2 clove garlic,
1 tbsp gochujang,
1 tbsp soy sauce,
1 tbsp butter
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4. Pat the Atlantic salmon fillets dry and season with the remaining salt and black pepper. Heat the neutral oil in a large skillet over medium-high heat. Add the Atlantic salmon fillets and cook for 4 to 5 minutes on the first side until well browned.
3 piece Atlantic salmon fillets,
1.5 tbsp neutral oil,
0.8 tsp salt,
0.5 tsp black pepper
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5. Flip the Atlantic salmon fillets, lower the heat to medium, and add the broccoli florets to the pan around the fish. Add a splash of water, cover, and cook for 3 minutes to steam the broccoli florets.
4 cup broccoli florets
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6. Uncover, add the gochujang glaze and the remaining butter to the skillet, and spoon the glaze over the Atlantic salmon fillets for 2 to 3 minutes until the fish is cooked through and glossy. Stir the broccoli florets with the glaze in the pan until tender.
1 tbsp butter
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7. Divide the white rice among bowls. Top with the broccoli florets and Atlantic salmon fillets, then spoon over any extra pan glaze. Finish each bowl with the tomato-cucumber topping and serve right away.
3 piece Atlantic salmon fillets,
1.5 cup white rice,
4 cup broccoli florets,
2 piece tomatoes,
1 piece cucumber,
0.2 piece onion
By andre