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
-
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
Preparation
-
Prepare Gochujang Dressing
- Combine ingredients and whisk until combined.
-
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.
-
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.