Roasted gochujang salmon with jasmine rice and carrot-coriander salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Roasted gochujang salmon with jasmine rice and carrot-coriander salad


Roasted gochujang salmon with jasmine rice and carrot-coriander salad

Dairy-Free, Pescatarian, Spicy, Protein Plus

2 Servings, 660 Calories/Serving

20 Minutes

Our chefs put a Korean spin on roasted salmon, using gochujang mayo to turn up the heat and keep the fish moist. Served with a delightful salad of carrots, coriander, and cilantro, this dish comes out perfect, every time. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ cup jasmine rice
  • Fish options:
  • 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
  • 2 wild skin-on snapper fillets (about 6 ounces each)
  • Sunbasket spicy chile mayo (paleo mayo - gochujang) (optional)
  • 1 organic red onion
  • 2 teaspoons coriander seeds
  • 4 or 5 sprigs organic fresh cilantro
  • ¼ pound organic shredded carrots
  • 2 tablespoons rice vinegar

Nutrition per serving

Calories 660, Total Fat 32g (41% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 340mg (15% DV), Total Carb. 63g (23% DV), Fiber 5g (18% DV), Total Sugars 8g (Incl. 1g Added Sugars, 2% DV), Protein 30g
Contains: Eggs, Wheat, Soybeans

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the rice

Heat the oven to 400°F.

  • Rinse the rice.

In a small sauce pot, combine the rice and 1 cup [1½ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm. Meanwhile, prepare the fish.


Prep and cook the fish

  • Pat the fish dry with a paper towel; season lightly with salt and pepper. 

On a sheet pan, brush the fish with as much spicy chile mayo as you like (if using snapper, place skin side down). Roast until the fish is opaque and flaky, 10 to 12 minutes. Meanwhile, prepare the salad.


Make the carrot-coriander salad

  • Peel and thinly slice enough onion to measure 1 cup [2 cups].
  • On a cutting board, using a rolling pin or the bottom of a small pot or bowl, lightly crush the coriander seeds.
  • Coarsely chop the cilantro.

Place the onion in a fine-mesh strainer and rinse under cool water for about 1 minute. Shake off the excess water and transfer to a large bowl. Add the coriander seeds, cilantro, carrots, rice vinegar, 1 to 2 tablespoons oil, and 1 to 2 teaspoons sugar (from your pantry), if using. Season generously with salt and toss to coat.


Transfer the rice to individual bowls and top with the fish and carrot-coriander salad. Spoon over any vinaigrette remaining in the bowl, if desired, and serve.

Kids Can!
  • Rinse the rice.
  • Measure the water for the rice.
  • Measure the onion.
  • Crush the coriander seeds.
  • Assemble the salad.