Crunchy Gochujang Salmon Hand Salad

Yields 2-3 servings

Sure, you could call them lettuce cups, but do lettuce cups have croutons? Let alone, Lil Croutons?? We like to think of this recipe as a hand salad, because if you really wanted to chop up the lettuce and toss it all together, you’d end up with a delicious salad. Maybe we’re just making stuff up at this point, but it’s really not that serious. Make sure to get that big crunch energy with our Spicy Gochu Lil Croutons!

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Assembly

Step 1
For the gochujang salmon: Combine gochujang marinade ingredients in a medium bowl. Cut salmon into 1-2 inch cubes and combine with marinade. Let sit for about 30 minutes. Heat a non-stick pan over medium-low heat with a small amount of oil and cook until it reaches 145ºF and flakes with a fork (see note).

Step 2
Meanwhile, prepare the sesame dressing: in a medium bowl, mix the tahini with hot water until smooth and creamy. Add remaining ingredients and mix well. Set aside.

Step 3
To serve: on a tray or platter, lay out lettuce, cucumber, mint sprigs, cilantro sprigs, and green onion, and cooked salmon. The dressing can be transferred to a smaller bowl. Assemble each “hand salad” as desired, layering your desired components onto a lettuce leaf and sprinkling with Spicy Gochu Lil Croutons before eating. Enjoy!

Note:
You could also bake the salmon at 425ºF on a parchment-lined tray for about 12-15 minutes, or until it reaches 145ºF and flakes with a fork.

Ingredients

Gochujang Salmon:

1 lb Salmon filet, bones removed

1.5 tbsp Gochujang

2 tsp Soy sauce

2 tsp Rice vinegar

1 tsp Maple syrup

⅛ tsp Toasted sesame oil

1 tbsp Water

Sesame Dressing:

¼ cup Tahini

3 tbsp Hot water

2.5 tsp Soy sauce

1 tbsp Rice vinegar

1 small Garlic clove, grated

2 tsp Honey

⅛ tsp Toasted sesame oil

Chili garlic sauce, to taste (optional)

To Assemble:

Butter, Boston, or romaine lettuce

Cumber slices

Mint

Cilantro

Green onion, thinly sliced

Spicy Gochu Lil Croutons

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