Broccoli Rabe and Maple Glazed Salmon Bibimbap

serves 2

prep time: 30 minutes

cooking time: 30 minutes 


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


8 oz salmon

1 tbsp canola oil

1 cup dry brown or white rice

1/2 cup water

10 broccoli rabe stalks

pinch salt

1 tsp soy sauce

1 tsp sesame seeds

1/2 tsp olive oil

1/2 red pepper, sliced thinly

1 carrot julienned

2 green onions, sliced

1 avocado, sliced

10 broccoli rabe stalks

1/2 cup water

pinch salt

1 tsp soy sauce

1 tsp sesame seeds

1/2 tsp olive oil


In a medium size bowl, combine the soy sauce, rice wine vinegar, lemon juice, maple syrup, and Gochujang sauce.


Cut the salmon into 1-inch slices. Place into the bowl with the marinade and toss. Cover and refrigerate for 1 hour. 


While the salmon is marinating, cook the rice as per package instructions. 


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. 


While the salmon is cooking, place the broccoli rabe, 1/2 cup of water, and salt in a frying pan. Cover and simmer on med-high. 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. 


In the same frying pan, heat the red pepper and carrots until just warm. 


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. Serve with Korean Gochujang sauce on the side. 



http://www.flourishingfoodie.com/2016/09/broccoli-rabe-and-maple-glazed-salmon.html