Sticky Orange Salmon Rice

# What You'll Need:

→ Salmon & Marinade

01 - 4 skin-on salmon fillets (approximately 5.3 oz each)

02 - 2 tablespoons gochujang (Korean chili paste)

03 - 1/4 cup freshly squeezed orange juice

04 - 2 tablespoons soy sauce

05 - 2 tablespoons honey

06 - 1 tablespoon rice vinegar

07 - 1 teaspoon grated fresh ginger

08 - 1 garlic clove, minced

09 - 1 teaspoon sesame oil

→ Rice

10 - 1 1/2 cups jasmine rice

11 - 3 cups water

12 - 2 tablespoons unsalted butter

13 - 1/2 teaspoon salt

→ Garnish

14 - 3 scallions, thinly sliced

15 - 1 teaspoon toasted sesame seeds (optional)

16 - Orange zest (optional)

# Directions:

01 - Whisk together gochujang, orange juice, soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil in a medium bowl to form the glaze.

02 - Pat salmon dry, place in a shallow dish, and spoon 2 tablespoons of glaze over each fillet, turning to coat evenly. Marinate for 10 minutes while preparing rice.

03 - Rinse jasmine rice under cold water until clear. Combine rice, water, butter, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.

04 - Set oven broiler to high and line a baking sheet with foil. Lightly oil the foil.

05 - Place salmon skin-side down on baking sheet, brush with additional glaze. Broil 6-8 minutes, 5 to 7 inches from heat, brushing with remaining glaze halfway through until caramelized and cooked to medium (125–130°F internal temperature).

06 - Simmer leftover glaze in a small saucepan over medium heat for 2-3 minutes until slightly thickened.

07 - Divide rice among plates. Top with glazed salmon and drizzle with thickened glaze. Garnish with scallions, toasted sesame seeds, and orange zest if desired.

# Expert Advice:

01 -

The glaze caramelizes into something so sticky and glossy it feels fancy, but you're really just letting the oven do the work.
Fresh orange juice cuts through the richness of the salmon in a way that makes you feel like you're treating yourself right.
Everything comes together in 35 minutes, which means you can go from inspiration to dinner without losing momentum.

02 -

Pat your salmon completely dry before the glaze touches it, or you'll steam it instead of caramelize it, and you'll lose all that gorgeous texture.
Don't walk away from the broiler once the salmon goes in. It only takes 6 to 8 minutes, and you want to catch it at that sweet spot where the glaze is sticky and caramelized but the flesh is still moist.
That remaining glaze needs a couple minutes on the stove to thicken up. It transforms from thin and soupy to something that actually clings to the rice and salmon.

03 -