Mosse | Moussamoussettes pet nat

cranberry almond granola, vanilla greek yogurt, fresh fruit, whipped cream

BREAKFAST BANANA SPLIT

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Cold Cereal

This protein- and veggie-packed salmon bowl enriches busy weeknights and shines alongside a glass of dry white wine

In a medium bowl, whisk together gochujang, soy sauce, mirin, honey (or maple), sesame oil, grated ginger, minced garlic, and black pepper until smooth and homogenous.

Make the marinade

Pat salmon fillets dry with paper towels. Place them skin-side down in a shallow dish or zip-top bag. Spoon about two-thirds of the marinade over the fillets, reserving the remaining third for glazing after roasting. Rub the marinade gently over the top and sides. Marinate in the refrigerator for 15–30 minutes (up to 1 hour if time allows) — do not marinate much longer to avoid curing the fish.

Marinate the salmon

Preheat the oven to 425°F (220°C). Line a baking sheet with foil and lightly oil it or use a parchment-lined sheet. Arrange the salmon fillets skin-side down, spacing them apart. Roast on the middle rack for 10–12 minutes for 1-inch-thick fillets (12–15 minutes for thicker pieces), until the flesh is opaque and just flakes with a fork and an internal temperature of about 125–130°F (52–54°C) for medium doneness. During the last 1–2 minutes of roasting, brush the reserved marinade on top and place under the broiler for a very short time (30–60 seconds) if you want a slightly caramelized glaze — watch closely to avoid burning the sugars.

Roast the salmon

While the salmon marinates and the oven heats, thinly slice the cabbage, julienne the carrot, and separate the white and green parts of the scallions. Measure the rice vinegar, oil, sesame seeds, salt, and pepper.

Prep the vegetables

Heat a large skillet or cast-iron pan over medium-high heat. Add the vegetable oil and swirl to coat. Add the white parts of the scallions and cook 30 seconds until fragrant. Add the sliced cabbage and carrot, tossing to combine. Cook, stirring occasionally, until the cabbage softens and develops a few golden edges, about 6–8 minutes.

Sauté the cabbage

Lower heat to medium. Stir in the rice vinegar, toasted sesame seeds, kosher salt, and black pepper. Cook another 1–2 minutes to let the vinegar deglaze the pan and the flavors meld. Taste and adjust seasoning. Stir in the toasted sesame oil off the heat for aroma. Keep warm until assembly.

Finish the vegetables

Cook rice according to package instructions so it finishes around the same time as the salmon (about 2 cups uncooked rice yields 4 cups cooked). Fluff and keep covered.

Cook the rice

Divide the cooked rice among four bowls (about 1 cup cooked rice per bowl). Top each bowl with a generous portion of the warm sautéed cabbage and carrots. Place a roasted salmon fillet on top of the vegetables.

Assemble bowls

Drizzle a light finishing teaspoon of toasted sesame oil over each bowl, scatter green scallion slices and cilantro (if using), sprinkle extra toasted sesame seeds, and add optional toasted nori strips for crunch. Serve with a lime or lemon wedge on the side for squeezing. Pair each portion with a chilled glass of dry German Riesling.

Garnish and serve

Chill the Riesling to about 45–50°F (7–10°C). A dry German Riesling with bright acidity and mineral notes will cut through the gochujang's richness and complement the slightly sweet-salty glaze. Serve in white-wine glasses and enjoy immediately with the hot bowl.

salmon fillets, skin-on

gochujang (Korean chili paste)

soy sauce (or tamari)

mirin or rice wine

honey or maple syrup

sesame oil

fresh ginger, grated

garlic, minced

freshly ground black pepper

small green cabbage (or Napa cabbage), thinly sliced

carrot, julienned or thinly sliced

scallions (green onions), sliced (white and green separated)

vegetable oil or neutral oil

rice vinegar

sesame seeds, toasted

kosher salt

short-grain rice or steamed brown rice

toasted sesame oil (finishing)

lime or lemon wedges

fresh cilantro or parsley (optional)

extra scallion greens for garnish

optional: toasted nori strips or kim (roasted seaweed)

dry German Riesling (serve chilled)

Gochujang Roasted Salmon and Cabbage with German Riesling

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Make Gochujang Roasted Salmon And Cabbage With German Riesling Recipe in just 45m. This protein- and veggie-packed salmon bowl enriches busy weeknights and shines alongside a glass of dry white wine

Gochujang Roasted Salmon And Cabbage With German Riesling Recipe

Descriptors

Tasting Notes

Food Pairings

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