Easy Korean salmon noodle bowl

METHOD

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.

Ingredients:

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

Dressing
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

*Gochujang – Korean paste – Is slightly sweet and salty . Made from red chillis and soy beans. Sold in a red container and available in the International section of your local supermarket.