Sticky Gochujang & Peanut Salmon and Broccoli
with Jasmine Rice and Smacked Cucumber
Celebrate the best of veg with recipes such as this Sticky Gochujang & Peanut Salmon and Broccoli. Roasting the broccoli in large wedges gives the best of both worlds, with tender insides and crispy florets outside.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
150 grams
Jasmine Rice
1 unit(s)
Broccoli
1 unit(s)
Cucumber
(Contains: May contain traces of allergens, Celery)
1 unit(s)
Lime
20 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
5 grams
Roasted White Sesame Seeds
(Contains: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts, May contain traces of allergens, Sesame)
80 grams
Young Pea Pods
50 grams
Gochujang Paste
(Contains: Soya)
1 bunch(es)
Mint
25 grams
Salted Peanuts
(Contains: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts, May contain traces of allergens, Peanut)
200 grams
Salmon Fillets
(Contains: Fish)
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tsp
Sugar for the Pickle
1 tbsp
Honey
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Trim the broccoli stem, then cut the whole broccoli lengthways into 4-6 large wedges.
Pop the broccoli onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until the edges are crispy and slightly charred, 25-30 mins. Turn halfway through.
Meanwhile, trim the cucumber, then pop onto a board and use a rolling pin to gently smack it a few times until split. Cut into roughly 2cm chunks. Halve the lime.
In a large bowl, combine half the lime juice, half the soy sauce and the sugar for the pickle (see pantry for amount). Season with a good pinch of pepper. Add the cucumber and half the sesame seeds. Stir well to combine and set aside.
When the broccoli has 10-15 mins left, lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper. Roast on the top shelf of your oven until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
When the broccoli has 10 mins remaining, add the young pea pods to the same tray. Roast for the remaining amount of time, 8-10 mins.
In a separate large bowl, combine the gochujang paste, remaining soy sauce, remaining sesame seeds and honey (see pantry for amount).
Pick the mint leaves from their stalks and roughly chop (discard the stalks). Crush the peanuts in the unopened sachet using a rolling pin.
Once the broccoli and pea pods have roasted, add to the gochujang glaze bowl. Toss to evenly coat the veg.
When everything's ready, share the rice between your bowls. Cut the remaining lime into wedges for squeezing over.
Top with the roasted broccoli wedges, salmon and smacked cucumber.
Drizzle over the mayonnaise (see pantry for amount). Sprinkle over the peanuts and mint to finish.
