korean-style broiled salmon lettuce wraps
our wrap-ready little gems serve as the perfect bed for salmon and rice. broiling the salmon in a mixture of gochujang, honey, and soy sauce seals in moisture while crisping up the outside. top the little gem leaves with rice, salmon, and miso sauce for a gourmet wrap you'll never forget! perfect for parties or whenever you feel like getting handsy with your food!print share this
1 cup short grain white rice
2 tablespoons gochujang, divided
1 tablespoon honey
1 tablespoon soy sauce
2 teaspoons toasted sesame oil, divided
1 pound salmon fillets
¼ cup doenjang or red miso
1 teaspoon distilled white vinegar
1 garlic clove, minced or pressed
1 green onion, finely chopped
1 package organicgirlⓇ little gems
¼ cup toasted sesame seeds
1. in a small saucepan combine rice and 1¼ cups water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and cook until rice is tender, about 15 minutes. Take off heat and let sit 5 minutes more.
2. while rice cooks, preheat the broiler and place a rack about 6” from heating element. lightly oil a large baking sheet.
3. in a small bowl stir to combine 1 tablespoon gochujang, honey, soy sauce, and 1 teaspoon sesame oil.
4. place salmon on prepared baking sheet and brush with gochujang mixture. broil until cooked through, about 5 minutes.
5. while salmon cooks, in a small bowl stir to combine doenjang or miso, remaining 1 tablespoon gochujang, remaining 1 teaspoon sesame oil, vinegar, garlic, and green onion.
6. to serve, arrange salmon, doenjang or miso mixture, little gems, and sesame seeds on a large platter. Transfer rice to a serving bowl. make lettuce wraps by placing a spoonful of rice in a lettuce leaf. dab a little of the doenjang mixture on the rice and top with salmon. sprinkle with sesame seeds.