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–+ servings

Roasted Salmon with Gochujang Wild Rice Salad

4.67 | 3 reviews
The secret to this wild rice salad is truly in the sauce. But by sauce I mean dressing, because this healthy, simple gochujang almond butter dressing really IS that good. The rest of the salad can be mixed-and-matched, but I love a base of roasted broccoli, raw carrots and scallions and red onion. The roasted salmon gets a perfect texture from a slow roast in the oven, and it all turns into an easy, delicious weeknight dinner.
Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4 servings

Equipment

Ingredients

  • 1 cup black rice
  • 1 1/2 pounds broccoli
  • 1 tablespoon extra-virgin olive oil
  • Diamond Crystal kosher salt
  • Freshly ground black pepper
  • 1 1/2 pounds salmon
  • 2 large carrots, 300 grams
  • 1/2 large red onion, 150 grams
  • 4 large scallions, 100 grams
  • 1/4 cup almond butter
  • 3 tablespoons gochujang paste
  • 3 tablespoons soy sauce
  • 2 tablespoons honey
  • 2 tablespoons white vinegar
Optional, for serving
  • Tender herbs such as cilantro, mint or dill

Instructions 

  1. Begin by preparing the black rice according to package instructions. Let this cook while you prep the rest of the recipe.
  2. Stagger two racks in the oven and preheat to 325°F.
  3. Chop the broccoli into bite-sized pieces and scatter them on a half sheet pan. Drizzle with 1 tablespoon of olive oil and season with a few pinches of salt. Mix.
  4. Add the salmon skin-side-down to another sheet pan. Season with salt and pepper.
  5. Add the salmon to the top rack of the oven and the broccoli to the bottom. Roast for 20-25 minutes or until the broccoli is beginning to lightly brown the salmon has an internal temperature of at least 135°F.
  6. While those are cooking, thinly slice the carrots, red onion and scallion greens and add them to a large bowl. Reserve the scallion whites for another recipe.
  7. In a small bowl, whisk together 1/4 cup of almond butter, 3 tablespoons gochujang, 3 tablespoons soy sauce, 2 tablespoons honey and 2 tablespoons white vinegar. Mix until smooth (I pop it in the microwave for a few seconds if I find the almond butter is being stubborn to combine). Taste and add more honey and soy sauce as preferred.
  8. When the rice is cooked, add it in with the vegetables. Add in the cooked broccoli and the gochujang dressing and mix into a big salad.
  9. To serve, portion the rice salad into four bowls. Flake away the salmon and place on top, and garnish with tender herbs. Serve right away!