Korean Noodle Salad with Spicy Grilled Salmon
Bean sprouts, carrots, cabbage, scallions and bok choy with rice noodles, which are coated in Hellmann’s® Sesame Thai Dressing spiced with gochujang. Plus a soft boiled egg and flavourful marinated salmon.
Ingredients
Prepare Korean Noodle Salad with Spicy Grilled Salmon
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Gochujang Dressing 45 ml
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Cooked Rice Noodles 140 g
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Bean sprouts 15 g
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Shredded Carrots 15 g
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Purple cabbage, shredded 8 g
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Scallions Juilenne 30 ml
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Marinated Grilled Salmon 90 ml
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Bok choy 60 ml
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Halved, Soft-Boiled Egg 1 each
Prepare Gochujang Dressing
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Hellmann’s® Sesame Thai Vinaigrette Dressing 150 ml
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Gluten Free Gochujang 60 ml
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Tamari, Low Sodium 30 ml
Prepare Grilled Marinated Salmon
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Gluten Free Gochujang 60 ml
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Tamari, Low Sodium 60 ml
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Mirin 30 ml
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Scallions, chopped 15 ml
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Garlic, minced 5 ml
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Sesame oil 30 ml
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Sugar 5 ml
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Pickled Red Onion 15 ml
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Salmon fillet, skinned 340 g
Preparation
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Prepare Korean Noodle Salad with Spicy Grilled Salmon
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. -
Prepare Gochujang Dressing
Combine ingredients and whisk until combined. -
Prepare Grilled Marinated Salmon
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. -
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