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Prepare Gochujang Dressing

  • Hellmann’s® Sesame Thai Vinaigrette Dressing 340 ml
  • Gluten Free Gochujang 60 ml
  • Tamari, Low Sodium 30 ml

Prepare Grilled Marinated Salmon

  • Gluten Free Gochujang 60 ml
  • Tamari, Low Sodium 125 ml
  • Mirin 125 ml
  • Sesame oil 45 ml
  • Salmon fillet, skinned 900 g
  • Scallions, chopped 25 g
  • Garlic, minced 10 g
  • Sugar 13 g
  • Lime Juice, freshly squeezed 30 ml

Finish the Salad

  • Gochujang Dressing 45 ml
  • Bean sprouts 250 g
  • Shredded Carrots 275 g
  • Purple cabbage, shredded 250 g
  • Halved, Soft-Boiled Egg 10 each
  • Cooked Rice Noodles 1.1 kg
  • Bok choy greens 1.1 kg
  • Scallions, juilenned 100 g
  • Grilled Marinated Salmon, prepared
  1. Prepare Gochujang Dressing

    • Combine ingredients and whisk until combined.

  2. 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.

  3. 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, 84 gram of Grilled Marinated Salmon and an egg.
    • Drizzle salad bowl with additional Gochujang Dressing.

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