Air-Fried Gochujang Salmon
with Sweet & Spicy Cucumber-Radish Salad & Garlic-Ginger Rice
- Eggs
- Sesame
- Wheat
- Fish
- Soy
Bite-size pieces of salmon are coated with Korean chili paste and crispy panko breadcrumbs, then air-fried until the fish is tender and flaky and the coating is crisp and golden. The salmon is served alongside fragrant garlic-ginger scallion rice and a salad of smashed cucumber, radishes, and scallions with spicy-sweet Sriracha and Thai chili dressing. A drizzle of gochujang mayo ties everything together and provides the perfect finishing touch for these Asian-inspired bowls.
Ingredients
1 ounce
Sweet Thai Chili Sauce
2 tablespoon
Mayonnaise
(Contains: Eggs)
2 ounce
Garlic-Ginger Scallion Paste
(Contains: Sesame)
3 unit
Radishes
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 unit
Scallions
1 teaspoon
Sriracha
1 unit
Cucumber
¾ cup
White Rice
10 ounce
Salmon
(Contains: Fish)
1.5 ounce
Gochujang Sauce
(Contains: Soy, Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
2 unit
Cooking Spray
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
-
Wash and dry produce.
-
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes.
-
Keep covered off heat until ready to serve.
-
While rice cooks, pat salmon* dry with paper towels. Using a sharp knife, slowly cut between flesh and skin ½ inch at a time, being careful not to cut into flesh, until skin is fully removed from fish; discard skin. Cut salmon into ½-inch chunks.
-
In a medium bowl, toss salmon with two packets of gochujang (four packets for 4 servings), a large drizzle of oil, salt, and pepper until evenly coated.
-
Add panko and stir until salmon is coated.
-
Coat an air fryer basket with nonstick cooking spray; arrange salmon in basket.
-
Air-fry at 390 degrees until salmon begins to turn opaque and is lightly browned, 6-8 minutes. (For 4 servings, work in batches if necessary.)
-
Meanwhile, trim and halve cucumber lengthwise. Place under a plate; press down until cucumber halves break open. Chop into ½-inch pieces. Trim and thinly slice radishes. Trim and thinly slice scallions.
-
In a small bowl, combine mayonnaise, remaining gochujang, and 1 tsp water (2 tsp for 4 servings).
-
In a second medium bowl, whisk together chili sauce, Sriracha, a drizzle of olive oil (large drizzle for 4 servings), salt, and pepper.
-
Add cucumber, radishes, and scallions and toss to coat.
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Fluff rice with a fork; stir in garlic-ginger scallion paste.
-
Divide rice, salmon, and salad between shallow bowls in separate sections. Drizzle with gochujang mayo and serve.
