Culinary Collection

Skinnytaste Gochujang-Glazed Salmon

with cauliflower rice and bok choy

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Fish (Salmon), Soy

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Looking for an elevated, nourishing dinner that's also bursting with flavor? This Culinary Collection meal from Skinnytaste hits all those spots. Gochujang is a popular Korean condiment that's gained popularity in the US over the last few years. We think you'll love the tasty heat and slightly sweet depth it brings to the salmon. (Not to mention cauliflower rice, and bok choy flavored with ginger and sesame!) Gina Homolka, recipe developer and author of Skinnytaste, best-selling cookbook series and popular food blog, offers approachable takes on balanced, home-cooked meals.

In Your Box (serves 2)

  • 3 Heads of Baby Bok Choy
  • Info
    12 oz. Salmon Fillets
  • 8 oz. Cauliflower Florets
  • Info
    0.609 fl. oz. Soy Sauce
  • ½ fl. oz. Honey
  • ½ oz. Toasted Sesame Oil
  • Info
    2 tsp. Gochujang Red Pepper Paste
  • 2 Garlic Cloves
  • 1 tsp. Minced Ginger
  • ½ tsp. Multicolor Sesame Seeds
Contains: Artificial Colors
Food intolerance information

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Small Pot

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare Ingredients and Make Glaze

    Remove any discolored outer leaves from bok choy and trim ends. Cut into 1/4" strips, keeping leaves and stems separate.

    Mince garlic.

    Pat salmon fillets dry, and season flesh side with a pinch of pepper.

    In a small pot, combine gochujang (to taste), 2/3 the soy sauce, half the sesame oil, half the ginger (reserve remaining of all three for bok choy), honey, and half the garlic (reserve remaining for cauliflower rice). Set aside.

  2. 2

    Prepare the Cauliflower

    In a food processor, pulse cauliflower until it resembles coarse grains, a little larger than rice. Work in batches to ensure cauliflower isn't over-processed.

    Alternatively, you may grate cauliflower florets on the large hole side of a box grater to make "rice grains," or finely chop until it resembles the texture of rice.

  3. 3

    Roast the Salmon and Cauliflower

    Place salmon on one half of prepared baking sheet, skin side down, and spray with cooking spray.

    Combine cauliflower rice, remaining garlic, a pinch of salt, and 1 tsp. olive oil on other half of baking sheet. Spread into an even layer.

    Roast in hot oven, 10 minutes.

    Carefully remove from oven. Salmon will finish cooking in a later step.

    While salmon and cauliflower roast, cook bok choy.

  4. 4

    Cook the Bok Choy

    Place a medium non-stick pan over medium heat. Add remaining sesame oil, remaining ginger, and bok choy stems to hot pan. Stir often until stems just begin to soften, 4-5 minutes.

    Add bok choy leaves and remaining soy sauce and cook until wilted, 1-2 minutes.

    Season with a pinch of salt and pepper. Remove from burner.

    While bok choy cooks, finish salmon.

  5. 5

    Finish Salmon and Finish Dish

    Place small pot with glaze over medium heat and bring to a simmer. Once simmering, stir occasionally until darkened and slightly thickened, 1-2 minutes.

    Remove pot from burner. Carefully remove baking sheet from oven. Turn on broiler. Brush or evenly top salmon with glaze.

    Place under hot broiler and broil until glaze has browned and salmon reaches a minimum internal temperature of 145 degrees, 2-3 minutes.

    Keep salmon at least 6" away from broiler heat source. Keep an eye on oven as salmon may burn easily under broiler.

    Plate dish as pictured on front of card, garnishing salmon with sesame seeds. Bon appétit!

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