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Easy Korean salmon noodle bowl
- Step 1
Pat dry salmon with paper towel. Combine gochujang, olive oil, salt, pepper to form a paste. Spread over salmon to coat.
- Step 2
For crispy skin - Preheat frying pan or bbq to a medium heat. Cook salmon skin side down for 5 minutes or until skin is golden and crisp. Turn salmon and cook for a further 6 minutes on all sides or until cooked through. Cover with foil and rest for 5 minutes, then flake.
- Step 3
Dressing - combine peanut oil, lime juice, honey, gochujang (extra), sesame oil and soy sauce in a jar and shake.
- Step 4
Toss together cooked noodles, carrot ,chili and cucumber. Pour over dressing. Serve in bowls topped with salmon and garnish with mint and sesame seeds.
300g (2 portions) Tassal Fresh Tassie salmon, skin on
1/2 teaspoon Gochujang *(Korean paste)
1 tablespoon olive oil
coarsely crushed black pepper & sea salt
60g dried thick egg noodles, cooked
1 small carrot, cut into thin strips
1 long red chilli , cut into thin strips
1 cucumber, thinly sliced
1 tablespoon peanut oil
1 tablespoon lime juice
1 teaspoon honey
1 teaspoon gochujang( extra )
1 1/2 teaspoon sesame oil
1 1/2 teaspoon soy sauce
fresh mint, to serve
black or white sesame seeds, for garnish