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Korean Salmon Skewers
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Korean Salmon Skewers with Grilled Bok Choy

Salmon marinated in a bulgogi style marinade, skewered, and grilled. Served over some blackened bok choy and topped with a chili honey vinaigrette.
Prep Time15 minutes
Cook Time15 minutes
Marinate1 hour
Total Time1 hour 30 minutes
Course: Appetizer, Main Course
Cuisine: American, Korean
Keyword: grilled, Spicy
Servings: 5 people

Ingredients

Salmon and Marinade

  • 2 pounds salmon cut into 1.5 inch cubes
  • 1 apple grated on a microplane
  • 1 small onion grated on a microplane
  • 5 cloves garlic grated on a microplane
  • 3 inches ginger grated on a microplane
  • 2 tablespoons sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon cider vinegar
  • 2 tablespoons gochujang
  • 1 tablespoon honey
  • 2 tablespoons sesame seeds

Vinaigrette

  • 1/4 cup sesame oil
  • 1/4 cup olive oil
  • 2 tablespoons chili oil
  • 1/3 cup cider vinegar
  • 1 lemon juice
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 1 tablespoon mustard
  • 1 clove garlic grated
  • 1 inch ginger grated

Bok Choy

  • its just bok choy

Instructions

  • Mix the salmon with the marinade ingredients. You can mix the marinade in a food processor if you prefer instead of microplaning things. Allow to sit for an hour in the fridge.
  • Skewer the salmon
  • Mix the vinaigrette ingredients in a jar and seal. Shake well to combine.
  • Cut the bok choy in half the long way cutting off the base but leaving enough of the base intact to keep the halves together. Season with oil, salt, and pepper.
  • Grill the bok choy to brown on the cut side. Remove from the grill and place cut side up on a platter.
  • Grill the salmon skewers on high heat to brown and just cook through. Remove from heat and place on top of the bok choy
  • Drizzle the vinaigrette on top and serve.