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Prepare Gochujang Dressing

Prepare Grilled Marinated Salmon

  • Tamari, Low Sodium 125.0 ml
  • Mirin 125.0 ml
  • Sesame oil 45.0 ml
  • Salmon fillet, skinned 900.0 g
  • Scallions, chopped 25.0 g
  • Garlic, minced 10.0 g
  • Sugar 13.0 g
  • Lime Juice, freshly squeezed 30.0 ml

Finish the Salad

  • Gochujang dressing, prepared 450.0 ml
  • Bean sprouts 250.0 g
  • Shredded Carrots 275.0 g
  • Purple cabbage, shredded 250.0 g
  • Halved, soft-boiled egg 10.0 each
  • Cooked Rice Noodles 1.13 kg
  • Bok choy greens 1.1 kg
  • Scallions, juilenned 100.0 g
  • Grilled Marinated Salmon, prepared 900.0 g
  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,90 gram of Grilled Marinated Salmon and an egg.
    • Drizzle salad bowl with additional Gochujang Dressing.