Salmón con gochujang y arroz pandan

Ingredientes

• 1 1/4 pounds salmon filet, (skin on)
• 1 tablespoon kosher salt
• 1 tablespoon cane sugar
• 1/2 tablespoon avocado oil
• 1 1/2 tablespoons avocado oil
• 2 tablespoons garlic, (minced)
• 2 tablespoons shallot, (minced)
• 2 coins ginger, (sliced 1/8-inch thick)
• 1 cup jasmine rice
• 2 leaves pandan, (tied into a knot)
• 1 cup water
• 1/2 cup canned coconut milk, (I use Aroy-D)
• 1/2 teaspoon kosher salt
• 3 tablespoons gochujang
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 2 teaspoons rice vinegar
• 1 1/2 teaspoons soy sauce
• 1 teaspoon ginger, (grated)
• 3 cloves garlic, (grated)
• 1 teaspoon water
• Toasted sesame seeds
• Scallions, (chopped)

Preparación

1. 1

   Make the rice: Rinse the rice and leave in the rice pot, set aside. In a skillet, add oil and sauté shallot, garlic, and ginger over medium-high heat for 3 minutes or until shallots are soft. careful not to brown mixture, this is just to sweat the aromatics.

2. 2

   Add aromatics mixture to the rinsed rice along with salt, pandan leaves, canned coconut milk, and water. Stir until ingredients are well-mixed and place in the rice cooker to cook.

3. 3

   Dry-brine salmon: Pat salmon filet dry, removing any excess moisture. In a small ramekin, combine kosher salt and sugar and stir to mix. Liberally coat the entire filet with salt and sugar mixture. Set aside for 15 minutes, then rinse with cold water and pat dry.

4. 4

   Preheat oven to Broil. Set racks 6 inches from the broiler

5. 5

   Gochujang Glaze: Add gochujang, honey, sesame oil, rice vinegar, soy sauce, ginger, garlic, and water to a bowl and stir to combine. Set aside.

6. 6

   When salmon is ready, drizzle with ½ tablespoons avocado oil and lightly season with kosher salt. Place on a baking sheet and broil for 4 minutes. Remove from oven and brush ½ of gochujang sauce over the top. Place in oven again for 3 minutes. Then remove one last time and brush with the ½ of remaining sauce. Cook for another 2 minutes or until salmon is cooked through (time may vary depending on your oven and thickness of salmon). See notes for ideal temperature for salmon.

7. 7

   Once salmon is cooked, top with leftover sauce and garnish with toasted sesame seeds and chopped scallions.

8. 8

   Once rice is cooked, discard pandan leaves and ginger coins. Fluff rice with a fork and just before serving.