
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:
- Whisk together all of the ingredients except the cabbage, bok choy and diakon.
- This can be done a day ahead of serving.
- For the crispiest salad, mix the grated or finely sliced cabbage blend with the dressing shortly before serving.
Korean Bulgogi Norwegian Atlantic Salmon:
- Combine soy sauce, sugar, green onion, garlic, ginger, sesame seeds, sesame oil, Gochujang hot sauce and ground black pepper in a small bowl.
- Cover and refrigerate overnight.
- Marinate Salmon overnight or use as a glaze after cooked.
- Bake or grill salmon until medium rare about 10 minutes.
- 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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