Turkey BLT Wraps
This delicious kid-friendly twist on a classic BLT includes turkey. The extra protein makes a filling, healthy lunch to pack up for school or work.
Read MoreRoasted Salmon & Broccoli Rice Bowls
Drescription
Gochujang, mayonnaise and honey combine to bring a spicy-sweet flavor to roasted salmon fillets. The honey allows the sauce to cling to the salmon while also providing a slight caramelization. Store-bought kimchi adds a nice tang to complete these weeknight-friendly rice bowls.
Ingredients
- 4 (5-oz.) skinless salmon fillets
- ½ teaspoon salt, divided
- ⅛ teaspoon ground pepper plus ¼ teaspoon, divided
- 1½ tablespoons mayonnaise
- 1 tablespoon gochujang
- 1 teaspoon honey
- 3 cups broccoli florets, cut into 1-inch pieces
- 1 tablespoon extra-virgin olive oil
- 2 cups hot cooked brown rice, divided
- 1 cup kimchi
- ¼ cup sliced scallions
- 1 tablespoon toasted sesame seeds
- lime wedges for serving (optional)
Directions
- Preheat oven to 400°F. Line a large rimmed baking sheet with foil.
- Place 4 salmon fillets on one side of the prepared baking sheet; sprinkle evenly with ¼ teaspoon salt and ⅛ teaspoon pepper. Whisk 1½ tablespoons mayonnaise, 1 tablespoon gochujang and 1 teaspoon honey together in a small bowl; brush evenly over the tops and sides of each fillet.
- Toss 3 cups broccoli, 1 tablespoon oil and the remaining ¼ teaspoon each salt and pepper together on the other side of the baking sheet.
- Roast until an instant-read thermometer inserted into the thickest portion of salmon registers 145°F, 14 to 16 minutes.
- Place ½ cup rice in each of 4 shallow bowls. Layer each with 1 salmon fillet, about ⅓ cup roasted broccoli and ¼ cup kimchi. Top the bowls with ¼ cup scallions and 1 tablespoon sesame seeds. Serve with lime wedges, if desired.
