Tender oven-roasted salmon gets a spicy topping of chili crisp, gochujang and miso. Lime rice and briefly steamed pak choi bring freshness and a juicy, green contrast.
This modern salmon dish is all about contrast: tender fish and rice against the crunchy chili in chili crisp, with lime for a fresh counterpoint. Chili crisp varies from jar to jar; some varieties are mostly oil, while others contain plenty of fried chili, garlic or onion. Stir the jar well first so the oil and solid pieces are evenly distributed. Gochujang gives the topping gentle heat and a slightly sweet, fermented flavour, while miso adds extra savouriness. Since both products contain salt, there’s no need to add extra salt to the topping.
The salmon cooks through in the oven, without needing to roast the chili crisp for long. That way, the crunchy pieces stay more distinct and don’t burn on the hot baking dish. A thin layer on the warm fish is enough; use a pastry brush or the back of a spoon, and let the fillets rest briefly before serving. The internal temperature is a reliable check: measure at the thickest part and take the salmon out of the oven at 63 °C. Without a thermometer, look for fish that is opaque and flakes easily.
Jasmine rice soaks up the juices from the fish and the spicy oil nicely. Lime zest adds fragrance and flavour without making the rice wet; serve lime wedges on the side for anyone who wants more acidity. Pak choi is available in the Netherlands all year round. Small heads cook quickly and stay juicy, with a little bite left in the stems. No pak choi on hand? Use Shanghai bok choy or green cabbage cut into thin wedges; bear in mind that cabbage takes a little longer to cook. A splash of soy sauce is enough to season the vegetables.
It’s easy to adjust the heat by using a milder chili crisp or less of the solid chili from the jar. White miso has a mild flavour; red miso works too, but is generally stronger and saltier, so use a little less. Not keen on gochujang? A small amount of sambal adds heat, but lacks the sweet, fermented note. Serve the salmon straight away with the rice and pak choi so the topping keeps its texture. Cool leftovers quickly, cover and refrigerate within two hours, and eat them within three days; reheat the rice and fish thoroughly.
Preheat the oven to 220 °C (200 °C fan). Rinse the rice in a sieve until the water is mostly clear. Put the rice and 450 ml water in a pan and bring to the boil.
Turn the heat down low, cover the pan and cook the rice for 10 minutes. Remove the pan from the heat and leave it covered for another 10 minutes. Meanwhile, zest the lime and cut it into wedges.
Put the salmon fillets in a baking dish and sprinkle with the salt. Roast for 10–14 minutes, depending on thickness, until the fish reaches 63 °C at its thickest part or is opaque and flakes easily.
Stir the chili crisp, gochujang and miso together in a small bowl. Brush the mixture over the salmon as soon as it comes out of the oven. Let the fish rest for 2 minutes.
Meanwhile, steam the pak choi in a steamer basket over a little boiling water, covered, for 4–6 minutes, until just tender. Pour the soy sauce over it.
Stir the lime zest into the rice and fluff the grains with a fork. Serve with the salmon, pak choi and lime wedges.
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