Korean Salmon Salad
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This Korean Salmon Salad is one of my favorite quick weeknight dinners because it comes together in under an hour with minimal fuss. The star is definitely the salmon, which is packed with omega 3 fatty acids that are wonderful for heart health. What I love most is how you can prep everything while the salmon cooks, so there's barely any downtime. The gochujang dressing brings this incredible depth of flavor with just a few pantry staples, and if you've got kimchi and kale on hand, you're basically golden. It's the kind of dish that feels fancy enough for guests but honest enough for a Tuesday night when you want something nourishing and delicious without spending hours in the kitchen.
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
Detail level
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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