Royal Chinook Salmon Korean BBQ with Sesame Cabbage Slaw

Ingredients for the salmon:
1 cup rice
2 cups water
1 can Oregon’s Choice Royal Chinook Salmon
1 tbsp soy sauce
1 tsp brown sugar
1 tsp rice vinegar
1 tsp sesame oil
½ tsp gochujang
½ tsp grated ginger, plus 2 tbsp julienned ginger
1 garlic clove, minced
½ tsp honey
1 tsp water
1 tbsp chives
1 tbsp cilantro
Sesame cabbage slaw:
1 cup purple cabbage, shredded
¼ onion, diced
1 tbsp cilantro, chopped
1 tbsp sesame seeds
2 tbsp rice vinegar
1 tbsp soy sauce
1 tbsp sesame oil
1 tsp honey
1 tsp fresh ginger
1 garlic clove, minced
1 tsp lime juice

Instructions
Cabbage Slaw:
Combine shredded cabbage, diced onion, and chopped cilantro in a bowl. Whisk together rice vinegar, soy sauce, sesame oil, honey, ginger, garlic, and lime juice in a separate bowl. Pour the dressing over the cabbage mixture and allow it to marinate for 1 hour or longer. Sprinkle with sesame seeds before serving.

Rice:
Place 1 cup of rice and 2 cups of water in a pot over high heat and bring to a boil. Once boiling, stir to prevent sticking, then reduce the heat to the lowest setting. Cover with a lid and cook for 10 minutes. Turn off the heat and let it rest while preparing salmon.

Salmon:
In a bowl, mix soy sauce, brown sugar, rice vinegar, sesame oil, gochujang, grated ginger, minced garlic, honey, and water until well combined.
Add olive oil to a skillet over medium-high heat and lightly fry the julienned ginger until crisp. Remove ginger and set aside.
Open and drain Oregon’s Choice Royal Chinook Salmon and add to the skillet over medium-high heat, pouring the Korean BBQ sauce over the salmon. Cook for 5 minutes, stirring gently to coat the salmon evenly.
To serve, spoon the salmon over a bed of rice, top it with crispy ginger, and sprinkle it with chopped cilantro and chives. In a separate bowl, serve the sesame cabbage slaw.