Garlic Fried Rice
Garlic fried rice with lots of fresh garlic and bits of scrambled eggs. Super easy to make, extremely satisfying to eat!
15 minEasy
Salmon under a sweet-spicy Korean glaze of gochujang, honey, soy and ginger. Twenty minutes start to finish, with seven of them in the oven.
Preheat the oven to 425°F. Line a baking sheet with parchment paper and lightly spray the parchment with nonstick cooking spray.
Pat the salmon filets dry and arrange them on the prepared baking sheet with space between each piece. Season with salt and white pepper.
Combine the gochujang, soy sauce, honey, sesame oil, ginger and mustard in a small bowl, whisking until smooth.
Brush the glaze evenly over the salmon. Bake for 10 to 12 minutes, then broil for 1 to 2 minutes until the fish flakes easily.
Watch the broiler the whole time — the honey in the glaze goes from caramelized to burnt fast.
Top with sesame seeds and sliced scallions. Serve over rice with lime wedges.
We serve this over our Garlic Fried Rice with seared bok choy on the side. The fried rice recipe serves two, so double it: 4 cups cooked rice, 4 eggs, 6 cloves of garlic.
Cook the rice a day ahead and chill it. Day-old rice fries properly; fresh rice steams and goes gummy.
Order of operations for the full plate: sear halved bok choy cut-side down in a hot pan for 3 minutes and set aside, make the fried rice in the same pan, then put the salmon under the broiler last so it goes straight from oven to table.
The gochujang, dark soy and toasted sesame are already in the cupboard from the Bibimbap Sauce and Ground Beef Bulgogi.