Gochujang-Glazed Salmon with Air-Fried Broccoli and Brown Rice

Prepare the vegetables and aromatics: Wash 12 oz of fresh broccoli and cut into bite-sized florets, drying them thoroughly. Peel and finely grate a 1-inch piece of fresh ginger. Peel and mince 3 garlic cloves. Thinly slice 3 green onions, separating the white and pale green parts from the dark green tops.

Whisk the glaze components: In a small bowl, combine 3 tbsp gochujang, 2 tbsp honey, 2 tbsp low-sodium soy sauce, 1.5 tbsp rice vinegar, 1.5 tsp toasted sesame oil, the grated ginger, the minced garlic, and the white/pale green parts of the sliced green onions. Stir until the honey is fully incorporated and the sauce is smooth.

Prep the salmon: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper. Pat dry 4 raw salmon fillets with paper towels to ensure a clean surface for the glaze to adhere to. Season each fillet lightly with a pinch of salt and black pepper, then place them skin-side down on the prepared baking sheet. Bake for 8 minutes.

Air-fry the broccoli: While the salmon is baking, preheat your air fryer to 380°F (193°C). In a medium bowl, toss the broccoli florets with 1 tbsp of neutral cooking oil, 0.25 tsp of salt, and 0.25 tsp of black pepper. Transfer the broccoli to the air fryer basket and cook for 10 to 12 minutes, shaking the basket halfway through, until the edges are beautifully charred and the stems are tender-crisp.

Glaze and caramelize the salmon: Carefully remove the salmon from the oven after its initial 8-minute bake. Spoon and brush approximately 1.5 tbsp of the gochujang glaze generously over the top of each fillet. Change the oven setting to broil on high. Return the glazed salmon to the oven and broil for 2 to 3 minutes, watching closely, until the glaze is bubbling, caramelized, and slightly charred at the edges. Verify the internal temperature reaches 145°F with an instant-read thermometer, then let rest for 5 minutes.

Reheat the rice: Place 3 cups of leftover brown rice (reserved from Day 3) in a microwave-safe bowl. Sprinkle with 1 tbsp of water, cover with a damp paper towel, and microwave on high for 2 to 3 minutes until steaming hot. Toss the hot rice with the reserved dark green parts of the green onions and 1 tsp of toasted sesame seeds.

Plate and serve: Divide the warm seasoned brown rice among 4 plates. Place a caramelized gochujang-glazed salmon fillet next to the rice, and arrange a portion of the charred air-fried broccoli alongside. Drizzle any remaining glaze over the salmon and broccoli, and serve immediately with fresh lime wedges cut from 1 whole lime.