+

Prepare Korean Noodle Salad with Spicy Grilled Salmon

  • Gochujang Dressing 45 ml
  • Cooked Rice Noodles 140 g
  • Bean sprouts 15 g
  • Shredded Carrots 15 g
  • Purple cabbage, shredded 8 g
  • Scallions Juilenne 30 ml
  • Marinated Grilled Salmon 90 ml
  • Bok choy 60 ml
  • Halved, Soft-Boiled Egg 1 each

Prepare Gochujang Dressing

  • Hellmann’s® Sesame Thai Vinaigrette Dressing 150 ml
  • Gluten Free Gochujang 60 ml
  • Tamari, Low Sodium 30 ml

Prepare Grilled Marinated Salmon

  • Gluten Free Gochujang 60 ml
  • Tamari, Low Sodium 60 ml
  • Mirin 30 ml
  • Scallions, chopped 15 ml
  • Garlic, minced 5 ml
  • Sesame oil 30 ml
  • Sugar 5 ml
  • Lime juice 15 ml
  • Salmon fillet, skinned 340 g
  1. Prepare Korean Noodle Salad with Spicy Grilled Salmon

    1. Combine rice noodles with 1 oz Gochujang Dressing, reserve remaining dressing. Top noodles with bean sprouts, carrots, cabbage, scallions, Grilled Marinated Salmon and egg. Drizzle with remaining 0.5 oz. Gochujang Dressing.
  2. Prepare Gochujang Dressing

    1. Combine ingredients and whisk until combined.
  3. Prepare Grilled Marinated Salmon

    1. Combine the first eight ingredients and whisk until uniform, cover salmon filets and marinate for 30 minutes and grill until internal temperature of 135°F.
  4. Nutritionals

    Per Serving: Calories 440, Fat 16g, Sat Fat 4g, Trans Fat 0g, Cholesterol 200mg, Sodium 810mg, Carbohydrate 56g, Fiber 9g, Sugars 10g, Protein 16g
+