Name: Salmon Bibimbap with Gochujang Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz salmon fillet; 0.25 cup cooked brown rice; 1 large egg; 1 cup fresh spinach; 0.25 cup shredded carrots; 0.25 cup julienned zucchini; 1 tbsp gochujang paste; 1 tsp rice vinegar; 0.5 tsp toasted sesame oil; 1 tsp coconut aminos; 1 tsp avocado oil; 1 clove garlic; 0.25 tsp grated ginger; 0.5 tsp sesame seeds

Instructions

Prep 15 min · Cook 15 min

In a small bowl, whisk together the gochujang paste, rice vinegar, sesame oil, coconut aminos, minced garlic, and grated ginger to create the bibimbap sauce.
Heat half of the avocado oil in a non-stick skillet over medium-high heat. Season the salmon with a pinch of sea salt and sear for 4-5 minutes per side until the exterior is golden and the center is cooked through.
Remove the salmon from the pan and set it aside. In the same skillet, add the remaining avocado oil and sauté the carrots and zucchini for 2-3 minutes until tender-crisp.
Add the spinach to the skillet and toss for 1 minute until just wilted, then remove all vegetables from the pan.
Wipe the skillet clean if necessary and fry the egg over-easy or sunny-side up until the whites are fully set but the yolk remains silky and runny.
Place the warm brown rice in the center of a bowl. Arrange the sautéed vegetables and salmon on top, place the fried egg in the center, drizzle with the gochujang sauce, and garnish with sesame seeds.

Nutrition

Ingredients

Instructions

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