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.

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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 - tail-cut (about 5 ounces each)
  • 2 sustainably raised Faroe Islands skinless salmon fillets - center-cut (about 5 ounces each)
  • 1 wild Pacific skin-on king salmon fillet (about 10 ounces)
  • 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.

Instructions

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

Wash produce before use

1

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.

2

Prep and cook the fish

  • Pat the fish dry with a paper towel (if using king salmon, cut in half crosswise); season lightly with salt and pepper. 

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

3

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.

Serve

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.