Korean Grilled Salmon Salad

Korean Grilled Salmon Salad

Serves 4


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
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  1. Wash lettuce in ice-cold water. Spin thoroughly dry in a salad spinner; set aside.
  2. In a small mixing bowl, whisk ½ cup Kalbi with lemon juice and zest; set Kalbi-lemon dressing aside.
  3. Place a cast iron skillet directly over the heat on a stovetop or grill; preheat to medium-high.
  4. Brush salmon lightly with oil; season with salt and pepper on both sides.
  5. 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.
  6. Transfer salmon to a large rimmed plate or platter; immediately drizzle with more Kalbi. Let stand for 10 min.
  7. In a large mixing bowl, toss lettuce with Kalbi-lemon dressing to taste; divide evenly between 4 shallow salad bowls.
  8. Evenly divide and arrange cucumber, radishes, avocado, kimchi and salmon fillets in groups atop the dressed lettuce.
  9. 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.