Korean Noodle Salad with Spicy Grilled Salmon
A crunchy, colorful salad gets a kick from spicy gochujang dressing. Topped with grilled salmon and a soft boiled egg for a perfect meal bowl.
Ingredients
Prepare Gochujang Dressing
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Hellmann's® Salad Dressing Jug Sesame Thai Vinaigrette 1 gallon, 2 count 12 oz
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Gluten free gochujang paste 0.25 cup
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Tamari, Low Sodium 2 Tbsp
Prepare Grilled Marinated Salmon
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Gluten free gochujang paste 0.25 cup
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Tamari, Low Sodium 0.5 cup
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Mirin wine 0.5 cup
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Scallions, chopped 0.25 cup
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Garlic clove, minced 1 Tbsp
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Sesame oil 3 Tbsp
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Sugar 1 Tbsp
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Lime juice 2 Tbsp
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Salmon fillet, skinned 2 lbs
Finish the Salad
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Noodles, rice, cooked 2.5 lbs
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Gochujang Dressing, prepared 15 oz
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Bok choy greens 10 cups
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Bean sprouts 2.5 cups
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Carrots, shredded 2.5 cups
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Purple cabbage, shredded 2.5 cups
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Scallions, julienned 1 cup
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Grilled Marinated Salmon, prepared 2 lbs
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Egg, soft boiled, halved 10 each
Preparation
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Prepare Gochujang Dressing
- Combine ingredients and whisk until combined.
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Prepare Grilled Marinated Salmon
- Combine the gochujang paste, tamari, mirin, scallions, garlic, sesame oil, sugar and lime juice, whisk until uniform.
- Marinate salmon filets for 30 minutes.
- Grill salmon to desired doneness.
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Finish the Salad
- Combine rice noodles with a small amount of Gochujang Dressing.
- Reserve remaining dressing.
- Top noodles with bok choy greens, bean sprouts, carrots, cabbage, scallions, 3 oz of Grilled Marinated Salmon and an egg.
- Drizzle salad bowl with additional Gochujang Dressing.