Meal Kit
Culinary Collection
Skinnytaste Gochujang-Glazed Salmon
with cauliflower rice and bok choy
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Fish (Salmon), Sesame, Soy
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Gina Homolka
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
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12 oz. Salmon Fillets
- 8 oz. Cauliflower Florets
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0.609 fl. oz. Tamari Soy Sauce (GF)
- ½ fl. oz. Honey
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2 tsp. Gochujang Red Pepper Paste
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½ oz. Toasted Sesame Oil
- 2 Garlic Cloves
- 1 tsp. Minced Ginger
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½ tsp. Multicolor Sesame Seeds
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.
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Nutrition (per serving)
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Calories580
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Carbohydrates22g
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Net Carbs17g
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Fat37g
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Protein41g
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Sodium1340mg
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
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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 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 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 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 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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