Tuesday, March 5, 2013
A Slammin' Salmon Salad
Smoked salmon and kkakdugi salad—there’s a treasure waiting in the refrigerator if you dig around. This cold egg noodle salad is made with leftover smoked salmon, peas, asparagus, and fermented radish. I tossed it with a little Korean chili paste, salt, sesame seed oil, a little heavy cream, toasted garlic and sweet caramelized onion. Verdict: SLAMMIN’! The tang of fermented radish and smoked salmon pair well with the texture of egg noodles. A little gochuchang and heavy cream pull it all together.
When kimchee is heated it looses it’s pungent umami qualities. Its flavor mellows in stews and baked dishes and takes on a piquant quality. To get the full kimchee punch, it’s best to add it towards the end of your cooking, or in a cold dish. Personally, I prefer to eat it right out of the jar.