Grilled Salmon Skewers

Directions Print

1. Start by slicing the green onions into thirds and then slice with a heavy bias cut to create long shreds. Place in a bowl with ice cold water so they become firm and begin to curl.
2. To make the vinaigrette, mix in a small bowl the gochujang sauce, vinegar, sesame seed oil, and the canola oil. Set aside and reserve for later.
3. In a dry pan, toast the sesame seeds until fragrant and slightly golden brown. Set aside and reserve for later.
4. For the salmon, slice the portion cut salmon in half lengthwise and slide a skewer through. Season with orange Gochugaru spice rub.
5. Grill the salmon for 1 minute each side (all 4 sides) until cooked. While the salmon is on the grill, drain the green onions and pat dry. Toss with half of the the vinaigrette and place on a plate. Add the salmon on top resting on the salad. Drizzle with the remaining vinaigrette and sprinkle with the toasted sesame seeds.