Salmon Combination Salad

Ingredients

For the salmon:

• 6 oz raw salmon filet
• 2 tbsp ripped dill
• ½ tsp salt
• ½ tsp sugar

For the salad:

• ¼ head napa cabbage, finely shredded
• 1 large cucumber, peeled into thick ribbons
• ½ daikon raddish, cut into ¼ inch pieces
• 1 fennel, cut in half
• 1 cup bean sprouts
• 1 tbsp cilantro, ripped
• 1 tbsp mint, ripped
• 1 tbsp dill, ripped
• 3 tbsp olive oil
• 2 jalapeño peppers
• 1 tsp gochujang
• 1 shallot, peeled whole
• 2 cloves garlic, peeled whole
• 1 tbsp brown sugar
• 3 tbsp soy
• 2 tsp fish sauce
• Juice from 3 limes

For the finishing sauce

• ½ tsp miso
• ½ tsp kojijan
• 1 tsp honey
• 1 tbsp mustard Dijon

Instructions

1. 1
   For the salmon: Mix together the dill, salt, and sugar.
2. 2
   Drizzle on top of the salmon.
3. 3
   Let marinade for 1 hour.
4. 4
   For the salad: Whisk all the wet ingredients together: sugar, soy, fish sauce, lime juice, gochujang and set aside.
5. 5
   In a pan, put 1 ½ tbsp. of the olive oil, whole jalapeño peppers, fennel, daikon radish, shallot, and garlic cloves.
6. 6
   Roast on medium heat for 5 minutes.
7. 7
   Thinly slice roasted fennel and jalapenos. Finely chop garlic and shallot.
8. 8
   In a large bowl, pour ½ soy mixture over the roasted peppers, fennel, radish, shallot, and garlic.
9. 9
   Add to this bowl the cucumber, been sprouts, and fresh herbs.
10. 10
    Toss with the remaining soy vinaigrette mixture.
11. 11
    Slice up salmon into paper thin slices. Arrange on top of the salad.
12. 12
    Mix finishing sauce ingredients together, and dot on top of the salmon.