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.
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
- Pre-heat oven to 450°F and roast broccolini for 15-20 minutes, or until nicely roasted with salt and lemon.
- Prepare rice in a rice-cooker.
- Place frozen fillets of salmon into air-fryer at 380°F for 16-minutes.
- Mix maple syrup, chili paste, rice wine vinegar, soy sauce, and sliced red hot chilies.
- 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.
- Add salmon onto the pan and coat until well combined.
Serve with rice, and broccolini or however you prefer and enjoy!
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