Korean Salmon Salad
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
A refreshing salad featuring pan-seared salmon, crunchy kimchi, and sweet Gochujang dressing.
Ella x
Ingredients
- 400salmon fillets
- 200kale
- 150kimchi
- 50 mlgochujang
- 25 mlsoy sauce
- 20 gbrown sugar
- 50 mlrice vinegar
- 2 clovesgarlic
- 1 pieceginger
- 20 mlsesame oil
- 20 gtoasted sesame seeds
- 20 gcrushed peanuts
Instructions
- 1
Preheat the oven to 180°C. Line a baking sheet with parchment paper.
Tip: For easy cleanup.
- 2
In a blender or food processor, combine Gochujang, soy sauce, brown sugar, rice vinegar, garlic, and ginger. Blend until smooth.
Tip: Adjust to taste.
- 3
In a large bowl, massage the kale with your hands for about 2 minutes to tenderize it.
- 4
In a large pan, heat sesame oil over medium heat. Add kimchi and cook for 2-3 minutes, until slightly caramelized.
Tip: Stir occasionally.
- 5
Add the salmon fillets to the pan and cook for 3-4 minutes per side, until cooked through.
Tip: Don't overcrowd the pan.
- 6
In a small bowl, whisk together the blended dressing ingredients.
Tip: Adjust to taste.
- 7
To assemble the salad, place a portion of the kale in a bowl, top with a salmon fillet, and drizzle with the dressing.
Tip: Garnish with toasted sesame seeds and crushed peanuts.
- 8
Serve immediately and enjoy!
Tip: Perfect as a light lunch or dinner.
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