Korean Bulgogi Norwegian Atlantic Salmon

with Asian Slaw

Ingredients:

Asian Slaw:

• 2 Tbsp rice wine vinegar
• 2 Tbsp lime juice, zest of ½ lime
• 2 Tbsp sugar
• ½ E small hot pepper (such as jalapeño), seeds
• removed, finely diced
• ¼ tsp salt
• ¼ tsp ground black pepper
• 5 E fresh basil leaves, chiffonade or ribbon cut
• ½ tsp toasted sesame seeds
• ¼ tsp red chili pepper flakes
• ¼ wedge Savoy cabbage, grated or thinly sliced
• 2 leaves bok choy, chiffonade or ribbon cut
• 1 Tbsp daikon radish cut into matchsticks or grated
• 1 Tbsp carrot cut into matchsticks or grated
• 1 Tbsp red cabbage grated or thinly sliced

Korean Bulgogi Norwegian Atlantic Salmon

• 2 E Hidden Bay Keta Salmon, 6 oz Portions
• ¼ C Soy Sauce
• 2 Tbsp White Sugar
• ¼ C Onion, chopped green
• 3 Tbsp Garlic, minced
• 1 tsp Ginger, ground
• 1 tsp Sesame Oil
• 1 tsp Gochujang Hot sauce
• 1 tsp Sesame seeds
• TT Ground black pepper

Preparation:

Asian Slaw: 

1. Whisk together all of the ingredients except the cabbage, bok choy and diakon.
2. This can be done a day ahead of serving.
3. For the crispiest salad, mix the grated or finely sliced cabbage blend with the dressing shortly before serving.

Korean Bulgogi Norwegian Atlantic Salmon:

1. Combine soy sauce, sugar, green onion, garlic, ginger, sesame seeds, sesame oil, Gochujang hot sauce and ground black pepper in a small bowl.
2. Cover and refrigerate overnight.
3. Marinate Salmon overnight or use as a glaze after cooked.
4. Bake or grill salmon until medium rare about 10 minutes.
5. Serve with Asian slaw

• Type: Lunch, Dinner, Entree
• Categories: Recipes, VOL 5 - ISSUE 3 • SUMMER 2017
• Tags: Dinner, Entrée, Lunch, Seafood
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