Gochujang Glazed Salmon over Dragon Noodle Salad

Recipe and Photography by Chef Eric Gephart

For the Salmon

• 1 Kvaroy Arctic Salmon Fillet (tail piece if possible)

• 2 tablespoons Gochujang Glaze, recipe below

• 2 pinches kosher salt

• 1 pinch black pepper

• 1 tablespoon oil

• 12 oz forbidden dragon noodle salad

For the Gochujang Glaze

• 1/3 cup white miso

• 1/4 cup tamari (gluten free soy sauce)

• 1/4 cup maple syrup

• 1/3 cup sambal oelek

• 4 cloves garlic

• 1/4 cup water (to thin)

• 1 tablespoon pickled ginger juice

For the Forbidden Dragon Noodle Salad

• 4 oz forbidden pad thai rice noodles, white

• 4 oz forbidden pad thai rice noodles, black

• 2 tablespoons saki

• 1/4 teaspoon sesame oil

• 2 1/2 tablespoons sweet chili sauce

• 1/4 teaspoon fish sauce

• 2 oz carrot (shredded)

• 1 oz radish (shredded)

• 2 teaspoons ginger (minced)

• 2 scallion shoots (sliced on a bias)

• 8 cilantro stems with leaves (stem on and hand torn)

DIRECTIONS

Stabilize your grill at 450F. Set your half moon cast iron griddle to the highest setting of the divide and conquer system and leave the other side open. Using the ash tool, drag the coals directly under the cast iron plate and let it come to temperature.

Slightly oil your griddle and season the presentation side of your salmon with Salt and Pepper (the presentation side is the side that was filleted from the bone)

Place presentation side of the fish down on the lower grill grate.

After 2 minutes flip the salmon.

Allow the fish to cook for 1.5 more minutes depending on the size of your salmon. You are looking for an internal temperature of 125F then top the fish with the Gochujang Glaze.

Insert your temperature probe into the thickest part of the fish and bake until the fish is medium or until it reaches the desired internal temperature. USDA recommends an internal temperature of 145F. (I like to pull the salmon around 130F)

Once the desired internal temperature has been met, using a fish spatula, slide the glazed fish onto the presentation plate, directly on top of the dragon noodle salad.

Optional: Garnish with pickled Ginger slices, Scallion and Sweet red Peruvian peppers

Optional: The salad and salmon make great filler for bibb lettuce wraps for a play on tacos

For the Gochujang Glaze

Combine all in a food processor and blend

For the Forbidden Dragon Noodle Salad

Combine all, set aside