Korean · Lunch
Grilled Salmon Salad
Grilled salmon fillet glazed with gochujang and sesame oil, sliced over crisp napa cabbage, cucumber, and carrot ribbons. Dressed with a rice vinegar and soy sauce vinaigrette, scattered with scallion, sesame seeds, and toasted nori. Sharp, sweet-savoury heat balances the fresh crunch of vegetables beneath the smoky fish.
$7
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
432Calories
36.2gProtein
23.1gFat
21.4gCarbs
11.8gSugar
3.6gFiber
1489mgSodium
95mgChol
4.3gSat Fat
980mgPotassium
95mgCalcium
2.4mgIron
4.6mcgVitamin B12
22mgVitamin C
gluten-free-adaptable
protein-rich
low-carb
low-calorie
sweet-heat
thirty-min-meals
Instructions
1
Prep
Pat the salmon fillet dry; shred the napa cabbage and julienne the cucumber and carrot into matchsticks.
2
Rest
Let the glazed salmon sit at room temperature for 10 minutes.
3
Grill
Heat a grill pan with vegetable oil over medium-high until it shimmers. Grill the salmon fillet 3 to 4 minutes per side until the glaze lightly chars and the fish flakes easily.
4
Plate
Toss the napa cabbage, cucumber, and carrot with rice vinegar, soy sauce, sesame oil, and honey. Mound on a plate, top with salmon, and scatter with scallion, sesame seeds, and torn nori.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g salmon fillet
- 2 tbsp2 tbsp gochujang
- 3 tsp3 tsp sesame oil
- 2 cup140g napa cabbage
- 2/3 cup80g cucumber
- 1/2 cup50g carrot
- 22 scallion
- 2 tbsp2 tbsp rice vinegar
- 2 tbsp2 tbsp soy sauce
- 1 tsp1 tsp honey
- 2 tsp2 tsp toasted sesame seeds
- 11 sheet nori
- 1 tsp1 tsp vegetable oil, for grilling
