Korean Sticky Salmon

When we used to live in Manchester we used to head to Altrincham Market most weekends as the food in there was always good. Inside there was the most amazing little window that served the freshest Korean Rice Bowls and they were always my go too choice of dinner. I got a proper craving for one this week and so I decided to try and recreate it at home. The result was delicious. Low in points yet so filling and satisfying, the flavours and textures of this dish are so fresh and zingy, you will want it again the next day!

You can get gochujang paste in most supermarkets these days but if you can’t get a hold of any it is also readily available on Amazon (there is a link to it in my amazon shop if anyone is struggling to find it). The soy bean paste is another amazon bought ingredient (again listed in my amazon shop) but if you don’t fancy buying that just leave it out and replace with the same quantity of additional gochujang.

WW POINTS AND NUTRITIONAL INFORMATION

WW Serves 4 = 9 points + 1 point from non starchy veggies

Per serving – 572 calories 25.3g fat 54.5g carbs 31.5g protein

INGREDIENTS

For the marinade

1 tbsp each dark soy sauce, light soy sauce, rice wine vinegar, honey
1 tsp each sesame oil, gochujang paste, soy bean paste (optional), garlic puree, ginger puree
½ tsp Korean red pepper flakes (Gochugaru) or crushed chillies
Juice of ½ lime

For the rest of the dish

4 x salmon fillets, raw and cut into large chunks
200g basmati rice, dry
2 heads of pack choi, sliced
1 small pack of green beans, top and tailed and cut in half
2 x peppers, deseeded and sliced
1 red chilli, sliced (and deseeded if you don’t like things too hot)
2 cloves garlic, finely chopped
2 tbsp light soy sauce
1 large avocado, mashed
Juice of ½ lime
3 spring onions, sliced
Sprinkle of black sesame seeds
Drizzle of sriracha and light mayo

METHOD

Begin by combining all of the marinade ingredients together in a large bowl. Add the raw salmon chunks, mix and pop to one side until you are ready to cook.
Pop the rice into a pan, cover with boiling water (the water should be around 1cm above the surface of the rice) and add 1 tsp salt. Stir, pop on a high heat, bring to the boil and then immediately reduce to half heat and add the lid. From this point don’t touch the rice at all. You want the water to simmer away and then the heat from the pan will steam and dry out the rice so you have nice fluffy grains. Keep the rice on the heat for 11-13 minutes (until all the water is gone) and then turn off the heat. Leave the lid in place so it continues to steam while you are cooking everything else. Just before serving, remove the lid and fluff up the grains with a fork.
Whilst the rice is steaming you can make the other elements. Lift the salmon out of the marinade and pop into a large frying pan (don’t tip the whole contents of the bowl into the frying pan as the excess marinade will make the salmon too wet and you won’t get a nice crispy skin – keep the remaining marinade in the bowl for use later), spray with 1 kal and cook skin side down for a few minutes, then toss everything up and keep cooking until the salmon is cooked through and the marinade is nice and sticky (around 6 minutes in total).
In another frying pan, boil the green beans for 2 minutes to soften a little, drain and then add back to the frying pan with 1 tsp sesame oil, peppers, pak choi and chilli and garlic. Add 2 tsp light soy and the reserved salmon marinade and stir fry for a few minutes until the peppers and pak choi start to soften.
Mash the avocado with a little salt, pepper, chilli flakes and the juice of ½ lime.
Now you are ready to serve. Add rice to your bowls, then the salmon, veggies and avo. Top with a sprinkle of spring onions and sesame seeds and finish with a drizzle of sriricha and light mayo.
Enjoy!

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5 from 2 votes