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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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 1 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.
- Yield: 16 oz
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Prepare Grilled Marinated Salmon
- Combinethe gochujang paste, tamari, mirin, scallions, garlic, sesame oil, sugar and lime juice,whisk until uniform, cover salmon filets and marinate for 30 minutes and grill until internal temperature of 135°F.
- Yield: 2 lbs
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Finish the Salad
- Combine rice noodles, 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.