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1. Preheat the oven to 425°F and line a baking sheet with parchment. Pat the salmon dry and place it skin-side down on the baking sheet.
2 piece salmon fillets, skin-on
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2. In a small bowl, whisk together the gochujang, soy sauce, honey, rice vinegar, grated garlic from one clove, grated ginger, and sesame oil until smooth to make the glaze.
2 tbsp gochujang,
2 tbsp soy sauce,
1.5 tbsp honey,
1 tbsp rice vinegar,
1 clove garlic cloves,
1 tsp fresh ginger,
1 tsp sesame oil
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3. Spoon most of the glaze over the salmon, reserving a few spoonfuls for finishing. Spread the glaze evenly and let the salmon sit at room temperature while you start the rice and vegetables.
2 tbsp gochujang
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4. Rinse the jasmine rice in cold water until it runs mostly clear, then drain well. Add the rice and water to a small pot with a pinch of salt, bring to a boil, then reduce to low, cover, and cook for 12 minutes.
1.5 tsp kosher salt,
1 cup jasmine rice,
1.2 cup water
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5. Turn off the heat and let the rice stand, covered, for 10 minutes. Then add most of the butter and one minced garlic clove, fluffing with a fork until the butter melts and the garlic is evenly distributed.
1 clove garlic cloves,
2.5 tbsp unsalted butter
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6. While the rice cooks, cut the broccoli into bite-size florets and thinly slice the yellow onion. Heat neutral oil in a large skillet over medium-high heat until hot.
2 tbsp neutral oil,
3 cup broccoli florets,
1 piece yellow onion
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7. Add the broccoli and onion to the skillet with a pinch of salt and some black pepper. Cook, stirring occasionally, until the onions are golden and the broccoli is charred in spots but still crisp-tender, 7 to 9 minutes. In the last minute, add the remaining minced garlic and toss until fragrant.
2 clove garlic cloves,
3 cup broccoli florets,
1 piece yellow onion,
1.5 tsp kosher salt,
0.5 tsp black pepper
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8. Place the glazed salmon in the oven and roast until just cooked through and flaky, 9 to 12 minutes depending on thickness. For extra caramelization, switch to broil for the last 1 to 2 minutes, watching closely.
2 piece salmon fillets, skin-on
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9. Thinly slice the scallions and cut the lime into wedges. Stir the remaining butter into the hot garlic rice and season to taste with additional salt and pepper if needed.
1.5 tsp kosher salt,
0.5 tsp black pepper,
2.5 tbsp unsalted butter,
2 piece scallions,
1 piece lime
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10. Divide the garlic butter rice between bowls. Top with the charred broccoli and onions, then place a salmon fillet on each bowl. Drizzle with the reserved glaze, sprinkle with toasted sesame seeds and scallions, and serve with lime wedges for squeezing over the top.
2 piece salmon fillets, skin-on,
2 tbsp gochujang,
3 cup broccoli florets,
1 cup jasmine rice,
2 piece scallions,
2 tsp toasted sesame seeds,
1 piece lime
By andre