Ingredients
Ingredients for the salmon:
- 1 cup rice
- 2 cups water
- 1 can Oregon’s Choice Royal Chinook Salmon
- 1 tbsp soy sauce
- 1 tsp brown sugar
- 1 tsp rice vinegar
- 1 tsp sesame oil
- ½ tsp gochujang
- ½ tsp grated ginger, plus 2 tbsp julienned ginger
- 1 garlic clove, minced
- ½ tsp honey
- 1 tsp water
- 1 tbsp chives
- 1 tbsp cilantro
Sesame cabbage slaw:
- 1 cup purple cabbage, shredded
- ¼ onion, diced
- 1 tbsp cilantro, chopped
- 1 tbsp sesame seeds
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp honey
- 1 tsp fresh ginger
- 1 garlic clove, minced
- 1 tsp lime juice
Instructions
Cabbage Slaw
Combine shredded cabbage, diced onion, and chopped cilantro in a bowl. Whisk together rice vinegar, soy sauce, sesame oil, honey, ginger, garlic, and lime juice in a separate bowl. Pour the dressing over the cabbage mixture and allow it to marinate for 1 hour or longer. Sprinkle with sesame seeds before serving.
Rice
Place 1 cup of rice and 2 cups of water in a pot over high heat and bring to a boil. Once boiling, stir to prevent sticking, then reduce the heat to the lowest setting. Cover with a lid and cook for 10 minutes. Turn off the heat and let it rest while preparing salmon.
Salmon
In a bowl, mix soy sauce, brown sugar, rice vinegar, sesame oil, gochujang, grated ginger, minced garlic, honey, and water until well combined.
Fry the Ginger
Add olive oil to a skillet over medium-high heat and lightly fry the julienned ginger until crisp. Remove ginger and set aside.
Cook the Salmon
Open and drain Oregon’s Choice Royal Chinook Salmon and add to the skillet over medium-high heat, pouring the Korean BBQ sauce over the salmon. Cook for 5 minutes, stirring gently to coat the salmon evenly.
To serve
Spoon the salmon over a bed of rice, top it with crispy ginger, and sprinkle it with chopped cilantro and chives. In a separate bowl, serve the sesame cabbage slaw.