Korean Bulgogi Norwegian Atlantic Salmon

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

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