Broccoli Rabe and Maple Glazed Salmon Bibimbap
Bibimbap is one of Korea’s most well-known dishes. It is comprised of warm rice, topped with vegetables, and Gochujang (a Korean chili pepper paste). Common additions are a raw or fried egg, meat, seafood, and tofu. Different regions throughout the Korean Peninsula have their own unique versions of bibimbap, each varying the ingredients and preparation methods. Bibimbap is a wonderful dish to prepare for friends and family, because it is colorful, nutritious, and surprisingly easy to make at home. This bibimbap recipe is made using pan-fried salmon that has been marinated in a tangy maple/soy glaze. It’s served on top of a bed of warm rice, topped with a salty sesame broccoli rabe, sweet red peppers, crunchy carrots, and green onions. The avocado is used in place of the egg to add color and richness. This dish is the perfect collection of umami flavors.
Recipe by Heather Hands
Heather is the author of Flourishing Foodie, a mostly vegetarian food blog. The blog was nominated for Saveur awards in 2014 and 2015 and named as a “Site We Love” in 2013. She is a registered dietitian who practices what she preaches, cooking fresh ingredients in their most natural form. Her work has been featured on Williams Sonoma, Glamour, and a number of other media outlets.
Ingredients
MARINADE
- 3 Tbsp soy sauce
- 1 Tbsp rice wine vinegar or mirin
- 1 Tbsp lemon juice
- 2 Tbsp maple syrup
- 1 clove garlic, minced
- 1 tsp Korean Gochujang sauce or hot sauce
BIBIMBAP
- 8 oz salmon
- 1 cup dry brown or white rice
- 1 Tbsp canola oil
- 10 broccoli rabe stalks, trimmed
- 1/2 cup water
- pinch salt
- 1 tsp soy sauce
- 1/2 tsp olive oil
- 1 tsp sesame seeds
- 1/2 red pepper, sliced thinly
- 1 carrot, julienned
- 2 green onions, sliced
- 1 avocado, sliced
Directions
1. In a medium size bowl, combine the marinade ingredients.
2. Cut the salmon into 1” slices. Place into the bowl with the marinade and toss. Cover and refrigerate for 1 hour.
3. While the salmon is marinating, cook the rice as per package instructions.
4. Heat 1 Tbsp of canola oil (or a light tasting oil) in a frying pan set to medium heat. Remove the salmon pieces from the marinade, and place into the frying pan. Cook 2-3 minutes on each side. Discard the marinade.
5. While the salmon is cooking, place the broccoli rabe, 1/2 cup of water, and a pinch of salt into a frying pan. Cover and simmer on med-high.
6. Once the water has evaporated, the broccoli rabe should be tender enough to pierce with a fork. If not, add a bit more water and continue to steam until done. Once done, toss with soy sauce, olive oil, and sesame seeds. Remove from frying pan and set to the side.
7. In the same frying pan, heat the red pepper and carrots until just warm.
8. To assemble the bibimbap, take two large dinner bowls, and layer the bottom with rice. Arrange the salmon, broccoli rabe, red peppers, carrots, green onions, and avocado on top.
9. Serve with Korean Gochujang sauce on the side.
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