Roasted Salmon & Broccoli Rice Bowls

Gochujang, mayonnaise and honey combine to bring a spicy-sweet flavor to roasted salmon fillets. The honey allows the sauce to cling to the salmon while also providing a slight caramelization. Store-bought kimchi adds a nice tang to complete these weeknight-friendly rice bowls.

Ingredients

  • 4 (5-oz.) skinless salmon fillets
  • ½ teaspoon salt, divided
  • ⅛ teaspoon ground pepper plus ¼ teaspoon, divided
  • 1½ tablespoons mayonnaise
  • 1 tablespoon gochujang
  • 1 teaspoon honey
  • 3 cups broccoli florets, cut into 1-inch pieces
  • 1 tablespoon extra-virgin olive oil
  • 2 cups hot cooked brown rice, divided
  • 1 cup kimchi
  • ¼ cup sliced scallions
  • 1 tablespoon toasted sesame seeds
  • lime wedges for serving (optional)

Directions

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