Start by cutting the salmon into bite-sized cubes and marinate with gochujang, honey, dark soy sauce, and half of the light soy sauce. Let it sit while you preheat the oven or air fryer. For the oven, bake at 200°C (400°F) for 14–16 minutes, until the edges are caramelized. For the Air fryer, cook at 190°C (375°F) for 10-12 minutes, shaking halfway through for even cooking.

While the salmon cooks, chop the cucumber, avocado, spring onions, and coriander. Mix them with the juice of half a lime for a bright, fresh contrast to the rich flavors.

Prepare the rice according to package instructions. I like using jasmine or sushi rice because it absorbs the chilli butter sauce beautifully. Melt butter in a pan over low heat, then add the remaining gochujang, stirring until fully combined.

Slowly pour in the coconut milk, followed by the remaining light soy sauce and the juice of the remaining lime half. Bring to a boil, then reduce to a simmer, letting the sauce thicken until the salmon and rice are ready.

Spoon the rice into bowls, top with the roasted salmon and fresh cucumber-avocado mix, then drizzle generously with the chilli butter sauce. Garnish with extra coriander and a squeeze of lime for an extra zing!