Salmon Bibimbap
Click here to see how I make my rice in my instant pot.
Servings: 2
Ingredients
For the Salmon
- skin-on salmon fillet
- good quality extra-virgin olive oil
- few pinches lemon pepper seasoning from Penzeys Spices, smoked paprika or Chile Lime seasoning from Trader Joe's
- salt and freshly cracked pepper
For the Bibimbap
- cooked medium grain rice I like Nishiki
- sautéed mushrooms I like Cremini
- sautéed julienned carrots
- 1 bag lightly sautéed spinach
- romaine lettuce chopped
- 2 to 3 tablespoons Korean gochujang hot pepper paste
- 1 tablespoon sesame oil
- 1 heaping tablespoon honey + more if needed
- splash brown rice vinegar optional if needed
- 2 fried eggs
- radish slices for garnish
- sesame seeds
- green onions diced for garnish
Instructions
For the Salmon
- Preheat your oven to 425 degrees.
- Prep and line a baking sheet. If desired, pat your salmon fillet gently with a paper towel. Place skin side down and lightly drizzle with some extra virgin olive oil, season with preferred seasonings and salt and pepper.
- Bake in the oven for about 8 to 10 minutes, depending on the thickness of your salmon filet*. Remove from oven and, using two forks, break up the salmon into pieces.
For the Bibimbap
- While the salmon is roasting in the oven, I prep my veggies. I will sauté my veggies, one at a time, in a pan with some oil and then just wipe clean after each use.
- Make your gochujang sauce: simply whisk together your gochujang, sesame oil, and honey (the vinegar is optional). Taste and adjust ingredients as needed.
- How to assemble your bowl: place your cooked rice in your bowl. Add some cooked salmon in the bowl. Continue to add in the mushrooms, carrots, spinach and lettuce around the rice in the bowl. Top with a fried egg and garnish with the radishes, green onions and sesame seeds. Serve with the gochujang sauce and enjoy!
Notes
*Salmon is done when easily flaked: You can also check the doneness of your salmon with a fork. When the salmon flakes easily with a fork, it's ready. If you like, you can use an instant read thermometer to check the fish for doneness. The USDA recommends a minimum internal temperature of 145°F, which should be measured at the thickest part of the fillet.