Korean BBQ Salmon - with Yellow Rice and Broccoli

Directions: 

1. Rub salmon with canola oil and season with salt, pepper, garlic powder, ginger powder, cayenne. 

2. Chop broccoli into florets. toss with canola oil and season with salt, pepper, garlic powder, ginger powder, cayenne. Place in a grill safe pan. 

3. Rinse your rice. Bring 3 cups of water to boil. Add your rice, 1 tsp turmeric, 1 tsp salt and a TBSP of butter or oil.  Cook according to package directions (about 15 minutes). Fluff with a frk and keep warm.

4. While your rice is cooking, heat your grill to high heat. 

5. Mix your sauce by combining 1 cup Galbi Korean BBQ Sauce, 1 tsp soy sauce, 2 TBSP Kindest Honey Hot BBQ Sauce and a few dashes of Tabasco.  Add pepper to taste. 

5. Put the pan with the broccoli on the grill with a splash or two of water. Cover. Give the broccoli a 5 minute head start to cook. 

6. Now add your salmon on the grill and cook 5 minutes undisturbed. Flip carefully and brush with sauce. Cook another 4-5 minutes or until desired doneness. Add more sauce on top to serve. 

7. At this point, your broccoli should be tender (about 10-15 minutes total). Remove from heat. 

8. To plate, add rice on the bottom. Top the rice with a piece of salmon. Place a few broccoli florets around and garnish with green onion and toasted sesame seeds. Serve right away. 

Ingredients list: 

Toaste sesame seeds

green onion, diced

2 broccoli crowns, separated

1.2-1.5lb Salmon, skin off

Garlic powder

Ginger powder

Salt

Pepper

Cayenne

Turmeric

Canola oil

1 cup Golbi Korean BBQ Sauce

1 tsp soy sauce

2 TBSP Kinder's Hot Honey BBQ Sauce

a dashes of Tabasco (or other hot sauce)

1.5 cups of medium grain rice

Wine pairing: 

Nrtico

Alvarinho

2023

Melgaco, Portugal