Culinary Collection

Skinnytaste Gochujang-Glazed Salmon

with cauliflower rice and bok choy

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Soy, Fish (Salmon)

Calories 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

In Your Box (serves 2)

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

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
    532
  • Carbohydrates
    20g
  • Fat
    33g
  • Protein
    40g
  • Sodium
    1263mg

Recipe Steps

You Will Need

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

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 ¼" strips, keeping leaves and stems separate. Mince garlic. In a mixing bowl, mix together gochujang, ⅔ the soy sauce (reserve remaining for bok choy), half the sesame oil and half the ginger (reserve remaining of each for bok choy), honey, and half the garlic (reserve remaining for cauliflower rice). Set aside. Pat salmon fillets dry, and season flesh side with a pinch of pepper.

  2. 2

    Prepare the Cauliflower

    Leave cauliflower in shipping bag and cut a 1" gap for air to escape. Pound with an heavy object until it resembles coarse grains, a little larger than rice. Don't worry if some stem pieces remain large. (Alternatively, you may grate cauliflower florets on the large hole side of a box grater to make "rice grains" or use a food processor with a grater attachment.)

  3. 3

    Cook the Cauliflower

    Place a medium pot over medium heat and add 1 tsp. olive oil. Add garlic to hot pan and cook until beginning to turn translucent, 60-90 seconds. Reduce heat to medium-low. Add cauliflower and ¼ cup **water. Stir often util tender and water has evaporated, 14-16 minutes. Season with a pinch of salt and remove from burner. While cauliflower cooks, cook salmon.

  4. 4

    Cook the Salmon

    Place salmon on prepared baking sheet, skin side down, and spray with cooking spray. Roast in hot oven, 10 minutes. 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, 3-5 minutes. Keep salmon at least 6" away from heat source of broiler. Remove from broiler.

  5. 5

    Cook Bok Choy and Finish Dish

    Place a medium non-stick pan over medium-high heat and add remaining sesame oil. Add remaining ginger and bok choy stems to hot pan. Stir often until stems just begin to soften, 4-5 minutes. Add in bok choy leaves and remaining soy sauce and cook until wilted, 1-2 minutes. Season with a pinch of salt and pepper and remove from burner. Plate dish as pictured on front of card. Bon appétit!

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