Korean Grilled Salmon Salad
Ingredients
1 large head
Romaine lettuce, chopped
½ cup
Kowalski's Signature Kalbi Marinade, plus more as needed
1 ½ tsp.
Kowalski's 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
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
Directions
- Wash lettuce in ice-cold water. Spin thoroughly dry in a salad spinner; set 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 directly over the heat on a stovetop or grill; preheat to medium-high.
- Brush salmon lightly with oil; season with salt and pepper on both sides.
- Place fish in the pan; cook 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, radishes, avocado, kimchi and salmon fillets in groups atop 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 Freshly Squeezed Lemon Juice in the Produce Department.
