Description

I used ideas from Hungry Happens (for the salmon) and Pinch of Yum (for the sauce) to come up with this exceptional dinner bowl. It was a ‘use what’s in the fridge’ kind of moment, but this combo really works and is definitely going to happen again. A quick cucumber salad or even a few pickles would go beautifully, but I used an avocado/chickpea/tomato/green onion/cucumber mix with a light vinaigrette to compliment this very easy salmon, and very tasty sauce (on rice) – enjoy!

Ingredients

Scale

For the salmon;

2 lbs. salmon, skin removed, cut into even-sized 2-inch cubes

~2 T. sesame oil AND sea salt (to taste)

~2 T. Everything Bagel seasoning

For the gochujang sauce;

1/2 c. mayonnaise

1 to 2 T. gochujang sauce (I always have Sempio’s Hot Pepper Paste in my fridge)

1 clove of garlic, minced

1 t. EACH soy sauce AND rice vinegar

jasmine rice and a light salad for serving

Instructions

For the sauce – whisk together all of the ingredients in a small bowl, taste for seasonings (though I doubt you’ll need anything) and pop into the fridge to chill until you’re ready to use it.

For the salmon – pat the salmon dry, toss to coat with the sesame oil and lightly sprinkle all of the cubes with sea salt. Place a few cubes in/on each basket/rack, leaving a good amount of space in between, then top with a sprinkle of the Everything Bagel seasoning. For my fryer, insert both baskets into place and select AIR FRY, set the temperature to 390 degrees and set time to 20 minutes. Select MATCH COOK, then press ‘play’ and this will automatically set both cooking zones to match. At the 6 minute mark, pull out each basket and use an instant thermometer to check the middles of the larger pieces. You want to see 125 degrees for medium rare salmon – my cubes needed only 8 minutes total.

Construct your bowls with hot rice, simple salad or cut up cucumbers or avocado, salmon cubes and then a generous drizzle of gochujang sauce. Leftovers of salmon and sauce also make a great sandwich!