MINNEAPOLIS — Grilling season is here and a hot trend in backyard cooking is using cast iron. And don't worry - you don't need a separate flat top to do a smash burger, just use a cast iron skillet or griddle.
Culinary & Branding Director Rachael Perron from Kowalski's is back to show us how to best use a cast iron skillet on your outdoor grill. She's also sharing a recipe for a unique grilled salmon salad made with the Korean ingredients kalbi marinade and kimchi.
Korean grilled salmon salad
(Serves 4)
Ingredients
- 1 large head Romaine lettuce, chopped
- ½ cup Kowalski's 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
Directions
- Wash lettuce in ice-cold water. Spin thoroughly dry in a salad spinner; set aside.
- In a small mixing bowl, whisk ½ cup Kalbi with lemon juice and zest; set Kalbi-lemon dressing aside.
- Place a cast iron skillet directly over the heat on a stovetop or grill; preheat to medium-high.
- Brush salmon lightly with oil; season with salt and pepper on both sides.
- 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.
- Transfer salmon to a large rimmed plate or platter; immediately drizzle with more Kalbi. Let stand for 10 min.
- In a large mixing bowl, toss lettuce with Kalbi-lemon dressing to taste; divide evenly between 4 shallow salad bowls.
- Evenly divide and arrange cucumber, radishes, avocado, kimchi and salmon fillets in groups atop the dressed lettuce.
- Drizzle salmon fillets with Sriracha mayo; sprinkle with sesame seeds.
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