Baked Salmon Bibimbap

This is super easy and great for weekday dinners. I think you’ll especially like it because it comes with a lot of veggies and colors, and it really makes you feel healthy after. It does call for a lot of different vegetables, but honestly it’s a great fridge cleaner meal, so feel free to use any left over veggies you have. This is a serving for one, feel free to adjust if you’re feeding more people!

Ingredients

  • 1 0.5-1lb piece of salmon (I like skin on, but feel free to take it off if you don’t like salmon skin)

  • 1 small cucumber (the skinny crunchy kind - Persian or Japanese)

  • 1 carrot

  • 1 zucchinni

  • 2 radishes

  • 1 cup fresh spinach

  • 3 shiitake mushrooms

  • Half a yellow onion

  • White or brown rice

  • 1 tbsp white miso

  • 2 tsp mirin

  • 1 tbsp sugar (divided)

  • 1 tsp soy sauce

  • 1 clove of garlic

  • 1 tsp chili powder (optional)

  • 1 tbsp rice vinegar

  • 1 tbsp roasted white sesame seeds

  • Salt and pepper to taste

Steps

  1. Preheat the oven to 450°F

  2. Pat the salmon dry and season with salt and pepper

  3. Mix together miso, mirin, 1 tsp sugar, soy sauce, chili powder, and crushed garlic and rub mixture over the salmon, let rest

  4. Start cooking the rice in a rice cooker (you should buy a rice cooker if you don’t have one). 1:1 rice : water ratio for white rice, 1:1.75 for brown rice

  5. Thinly slice the cucumber and radishes

  6. Mix together rice vinegar, 1 tbsp water, 2 tsp sugar, and a pinch of salt in a small bowl, and add the sliced cucumbers and radishes to the mixture for a quick pickle

  7. Julien the carrot, zucchini, and onions into thin strips. I use a mandoline on the carrot and zucchini to make this part go faster, but it’s totally not necessary (and can be dangerous hahah)

  8. Thinly slice the mushrooms

  9. Rub off extra marinade on the salmon and bake for 6-8 minutes depending on thickness

  10. Now, it’s time to wilt the vegetables, which basically means get a small pan, add some oil, and stir fry all the vegetables (separately) with a bit of salt and sesame seeds for 1-2 min each until just cooked

  11. Last part is the best part - Assemble in a serving bowl in the most aesthetic way you can! I typically start with a base of rice, add vegetables one by one starting with ones that don’t spread / tumble around (e.g. spinach), add salmon, and lastly garnish with picked cucumber and radishes