Korean-Style Salmon Salad
Ingredients
1 large head
Minnesota Grown Romaine lettuce, chopped
½ cup
Kowalski's Signature Kalbi Marinade, plus more as needed
1 ½ tsp.
freshly squeezed lemon juice
- freshly grated zest of ½ lemon
1 lb.
salmon, cut into 4 portions, skin removed
- Kowalski's Extra Virgin Olive Oil, as needed
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
½
peeled English cucumber, thinly sliced
8
Minnesota Grown radishes, scrubbed, trimmed and thinly sliced
2
small avocados, peeled and sliced
1 cup (approx.)
Kowalski's Fresh Organic Spicy Green Kimchi
- Sriracha mayo (such as Lee Kum Kee brand), to taste (optional)
2 tsp. (approx.)
black sesame seeds, for garnish
Directions
- Wash lettuce in ice-cold water; drain thoroughly in a salad spinner until very dry. Set lettuce aside.
- In a small mixing bowl, whisk ½ cup Kalbi with lemon juice and zest; set Kalbi-lemon dressing aside.
- Place a cast iron skillet over direct heat on a grill or stovetop; preheat to medium.
- Brush salmon lightly with oil; season with salt and pepper on both sides.
- Place fish in the pan; cover grill or loosely cover pan on the stovetop with foil. Cook fish without flipping until flaky and opaque throughout (10-15 min., depending on the thickness of the fish), brushing fish with Kalbi in the last few minutes of cooking.
- Transfer salmon to a large rimmed plate or platter. Immediately drizzle with more Kalbi; let stand for 10 min.
- In a large mixing bowl, toss lettuce with Kalbi-lemon dressing to taste; divide evenly between 4 shallow salad bowls.
- Evenly divide and arrange cucumber, radish, avocado, kimchi and salmon fillets in groups on top of the dressed lettuce.
- Drizzle salmon fillets with Sriracha mayo; sprinkle with sesame seeds.
Find It!
- Find Kowalski's Signature Kalbi Marinade in the Meat Department.
- Find Kowalski's Fresh Organic Spicy Green Kimchi near the refrigerated pickles and sauerkraut.
