Ingredients
- null 1 cup RiceSelect® Texmati Brown Rice
- null ¼ cup Korean gochujang paste
- null 1 Tbsp rice wine vinegar
- null 1 Tbsp fresh ginger, grated or very finely chopped
- null 1 Tbsp olive oil
- null 4 salmon fillets, about 6 oz each
- null 2 bunches watercress, washed, stems trimmed
- null ½ tsp garlic, finely chopped
- null 1 Tbsp soy sauce
- null 1 Tbsp toasted sesame oil
Instructions
- Preheat oven to 400°F. Prepare the rice according to package instructions.
- While rice is cooking, in a small bowl, whisk together the gochujang paste, rice wine vinegar, ginger and olive oil until well combined. Set aside.
- Bring a pot of water to a boil. Add watercress and continue to boil for 2 minutes or until the watercress is tender, but not overcooked. Drain immediately and plunge watercress into an ice water bath to stop the cooking and maintain the bright green color. Drain the watercress and roll in a clean towel to dry while making the dressing.
- In a medium bowl, whisk together the garlic, soy sauce and sesame oil.
- Add watercress and mix well to coat the greens with dressing.
- Place salmon filets on a baking tray or ovenproof dish. Brush with the gochujang mixture, evenly coating all sides. Roast in the oven for 10 minutes (longer if the filets are more than 1 inch thick, less if they are under 1 inch thick or if you prefer salmon on the rarer side).
- Serve rice with the salmon and watercress salad.