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–+ servings

Salmon Brown Rice Bibimbap

A healthy take on the classic Korean dish bibimbap, rice mixed with a variety of fresh ingredients. This recipe adds salmon for a twist and brown rice for added fiber.
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine Korean
Servings 2 people
Calories 416 kcal

Ingredients
  

  • 2 servings of cooked brown rice
  • 2 salmon fillets about 0.75 lb
  • Pinches of sea salt
  • 2 tsp mirin
  • 1 tsp toasted sesame oil

For the suggested toppings (adjust amount to your liking):

  • 1-2 carrots – thinly shredded
  • Baby spinach + toasted sesame seeds, soy sauce, toasted sesame oil
  • Bean sprouts
  • Kimchi

For the fresh spring mix salad, pea sprouts, or any micro greens

  • 1-2 scallions – sliced

For the Bibimbap sauce:

  • 2 tbsp gochujang Korean chili paste
  • 2 tsp of Season with Spice’s Spicy Korean Chili Seasoning
  • 1 garlic clove – finely minced
  • 2 tsp soy sauce
  • 1.5 tbsp honey
  • 1 tbsp rice vinegar or apple cider vinegar
  • 1 tbsp toasted sesame oil

Instructions
 

  • Brush the salmon fillets with mirin and toasted sesame oil, and season with sea salt. Place salmon in refrigerator for 15 minutes.
  • Preheat oven to 375F. Layer a baking pan with foil, and lightly grease with vegetable oil. Place salmon fillets on foil. Bake for 15-20 minutes – depending on the thickness of the salmon.
  • While salmon is in oven, combine all the ingredients for the bibimbap sauce in a bowl. Whisk well to combine. Taste, and adjust any seasonings if desired. Set aside.
  • Heat oil in a frying pan over medium fire. Add in carrots and a pinch of sea salt, and stir-fry for about 2-3 minutes – or until crisp-tender. Set aside.
  • If adding in bean sprouts, use the same pan, and repeat the same cooking process. Set aside.
  • Again, repeat the same step with the spinach, but cook it very quickly until just wilted. Remove from heat, and gently stir in a teaspoon of soy sauce, a few drops of toasted sesame oil, and a sprinkle of toasted sesame seeds. Set aside.
  • Once salmon is cooked, flake the salmon with a fork.
  • To assemble, first place the cooked rice into each serving bowl. Arrange salmon, vegetables, and any additions (such as kimchi) nicely in a circle. Garnish with scallions. Serve immediately with the sauce on the side. When ready to eat, pour the sauce in, toss to mix well, and enjoy!

Nutrition

Serving: 150gCalories: 416kcalCarbohydrates: 24gProtein: 35gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 7gCholesterol: 94mgSodium: 474mgPotassium: 1034mgFiber: 1gSugar: 17gVitamin A: 5255IUVitamin C: 6mgCalcium: 43mgIron: 2mg
Keyword salmon, brown rice
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