Gochujang Salmon & Quinoa Poke Bowl

Boil 280ml water (per 2P) and stock in a medium pot with a tight-fitting lid. Add the quinoa, reduce the heat to medium-high, cover and cook for 4-5 mins.
Reduce the heat to medium-low and cook, covered, a further 7-8 mins. Remove from the heat and cover to keep warm.

Meanwhile, lay the salmon fillets, skin-side down, onto another lined baking tray. Season with salt and pepper. 

Pop the salmon onto the top shelf of your oven until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

While everything's in the oven, trim the cucumber, then pop onto a board and use a rolling pin to gently smack it a few times until split. Cut into roughly 2cm chunks.

In a medium bowl, combine the sriracha, apple cider vinegar and 1 tsp sugar (per 2P). Season with salt and pepper. 

Add the cucumber into the dressing and mix together. Set aside. 

A few mins before everything's ready, pop a small pot on medium heat.

Add the gochujang paste, honey and 2 tbsp butter (per 2P). TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Stir vigorously until the butter has melted and the sauce is piping hot, 1-2 mins. Remove from the heat.