Gochujang King Salmon Bowl with a Cucumber Carrot Salad

Recipe:
1 avocado, sliced for serving

Marinade:
4 tablespoons gochujang paste
1/2 lime, juiced
1 tablespoon honey
1 teaspoon sesame oil
1 tablespoon soy sauce
2 teaspoons rice wine vinegar
1/2 teaspoon Gochujaru Korean chili pepper flakes
-Add all ingredients to a small bowl and mix until fully combined.

Salmon:
24 ounces salmon, cut into cubes
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon cracked pepper
2/3 of the marinade
-Preheat oven to 400°F.
-In a large bowl, add salmon. Cover with olive oil and season with salt and pepper.
-Add 2/3 of the marinade, reserving the rest for the sauce. Gently coat all sides of the salmon. Let marinate for 15 minutes.
-Place salmon on a sheet pan lined with parchment paper and bake for 10-12 minutes. If you want to get the top slightly crispy place underneath the boiler for about 1-2 minute until edges are lightly charred.

Sauce:
Reserved marinade
1/2 cup mayo
-Mix in the mayo to the reserved marinade and drizzle over finished bowl.

Rice:
1 tablespoon olive oil
2 scallions, chopped
2 garlic cloves, minced
2 cups precooked jasmine rice
1 tablespoon sesame oil
1 tablespoon soy sauce
1 teaspoon salt
-In a skillet over medium heat, add olive oil. Add scallions and garlic and cook for about 1 minute. Mix in cooked rice. Add remaining ingredients and mix to fully combine.

Salad:
2 small cucumbers, sliced into half rounds
1 carrot, shaved
1/4 cup cilantro, chopped
3 scallions, thinly sliced
1 tablespoon soy sauce
2 tablespoons rice vinegar
1 1/2 teaspoons sugar
2 teaspoons sesame oil
1 tablespoon gochujang
2 teaspoons Gochujaru Korean chili pepper flakes
2 garlic cloves, minced
1 teaspoon sesame seeds
-Add the chopped cucumber to a colander. Sprinkle with salt and let sit for 10 minutes to release excess water.
-Add all ingredients to a large bowl and mix to fully combine.