Maple-Gochujang Salmon with Rice and Roasted Broccolini Recipe

Olivia Herlambang-Tham- Unsplash 

By Robbin Tran, M.Sc. Exercise Physiology and Nutrition 

Food tells us about our identity, our values, and our relationships. As a 31-year-old first generation American who strives to outpace my mothers work-endurance, my meals must be relatively quick, flavorful, filling, and healthy. This pace is generated by the desire to pursue recreational and competitive sports along with providing my family with a secured and fruitful life. 

My education provided me with sound nutritional practices to support an active lifestyle and my palette for Asian flares provoked a long-lasting relationship for healthy eating. This recipe takes 20-minutes total to prepare and is suitable for those who enjoy sweet, tangy, and spicy flavors. 

You can transfer frozen fillets of salmon (or other protein source) into the air-fryer to eliminate the need to use oil and prepare the rest while it’s cooking! 

The following recipe makes two portions. 

Ingredients 

Two 4 oz Fillet Salmon                      1 Tbsp Sesame Oil 

2 Tbsp Maple Syrup                           5 Garlic Cloves 

1 Tbsp Gochujang Chili Paste          1 Medium Shallot 

1 Tbsp Soy Sauce                                1-2 Red Hot Chilies 

1 Tbsp Rice Wine Vinegar                2 Spring Onions 

Directions 

1. Pre-heat oven to 450°F and roast broccolini for 15-20 minutes, or until nicely roasted with salt and lemon. 
2. Prepare rice in a rice-cooker. 
3. Place frozen fillets of salmon into air-fryer at 380°F for 16-minutes. 
4. Mix maple syrup, chili paste, rice wine vinegar, soy sauce, and sliced red hot chilies. 
5. In a pan sauté garlic, shallots, and spring onions in a little bit of oil for 4-5 minutes. Reduce head and add the sauce. Cook for another 3-5 minutes until it has thickened. 
6. Add salmon onto the pan and coat until well combined.

Serve with rice, and broccolini or however you prefer and enjoy!