Wait until you try our new Korean Fried Chicken Sauce from 416 Snack Bar! Made in house at 416, this sauce is the kind of sauce you'll want to put on EVERYTHING.
Made from ginger, gojuchang, sesame oil, soy sauce, garlic, corn syrup and rice wine vinegar, this sauce is incredibly versatile. Try it on eggs, fried chicken, salmon (like), shrimp, vegetables, fried rice, in aioli's, or however you fancy - feel free to experiment with it!
We used this sauce in four different ways in this Spicy Salmon Bowl recipe. Reminiscent of the flavours of a spicy salmon sushi roll, this recipe uses 416's Korean Fried Chicken sauce as a glaze for the salmon, a marinade for the cabbage, as a coating mixed with honey to roast and spice the cashews, and in a super tasty aioli.
Ingredients (Makes 2 Bowls)
- 1-2 x fillets Kolapore Springs salmon (we used 1/2 piece per serving for this recipe but you can use 1 full fillet per bowl)
- 3-4 x tbsp Korean Fried Chicken Sauce
- Juice of 1 Mike & Mike's Organic lime
- 1/2 cup Pristine Gourmet edamame
- 1/4 of a Great Lakes Greenhouses cucumber, sliced
- 1 x Mike & Mike's avocado
- 3/4 cup Mike & Mike's organic cashews
- 1 x tbsp Zing Oomami seasoning
- 1 x clove August's Harvest garlic
- 1/4 cup mayo
- 1 x tbsp Rosewood Honey
- 1 cup Lundberg Rice, prepared as per package instructions
- 1/4 head Top Tomato small red cabbage
- 1 x tbsp olive oil
- Chopped fresh Mike & Mike's cilantro for garnish
Preheat your oven to 400F and remove your 3/4 cup edamame from the freezer and place in a bowl of warm water to thaw.
Next, you want start by cooking your rice following the cooking instructions on the Lundberg Farms package.
Once your rice is on the stove, it's time to prepare your salmon. Take 1 tablespoon of your 416 Korean Fried Chicken Sauce and brush some of the sauce over each of your salmon fillets and sprinkle with some of Zing's Oomami seasoning.
Place your fillets on a tin foil lined baking sheet and place in your preheated oven and set your timer for 10 minutes. If you have an air fryer, this salmon is perfect to cook in your air fryer! The sauce lets the salmon get nice and caramelized. Set it to 400F and allow to cook for 10 minutes in the air fryer.
While your salmon is cooking, in a small bowl mix together your tablespoon of honey and a tablespoon of the Korean Fried Chicken Sauce. Add the cashews to the bowl and mix until well coated.
Turn out cashew onto a tin foil lined baking sheet. Add this to the oven when your salmon timer has 5 minutes left.
In the meantime, cut your cabbage wedge in half lengthwise (through the stem), and then in half again so that you have 4 quarters, each with a piece of stem holding the leaves together.
Take one of your wedges and, using a mandolin or a sharp chef's knife, slice the cabbage into this strips. Place the shredded cabbage in a bowl and add the juice of half a lime and half a tablespoon of your Korean Fried Chicken sauce. Using your hands, massage the juice and sauce into the shredded cabbage. Set aside.
Check on your salmon and cashews. You want the cashews to be nice and golden and your salmon to flake easily with a fork. If they are ready, remove from the oven or set timer for an additional 5 minutes if they need a little more time.
Prepare the rest of the vegetables you'll be using for the bowl. Cut your cucumber into thin discs and your avocado into thin slices.
Finally, make your sauce. In a small bowl, whisk together the juice of half a lime, mayo, a tablespoon of 416's Korean Fried Chicken Sauce and a clove of finely minced garlic.
Assemble Your Bowl
Start by scooping a serving of rice into the base of each bowl. Next, add your cucumber and avocado slices, and a handful of your marinated red cabbage and edamame.
Roughly chop your roasted sweet and spicy cashews and sprinkle them over each bowl.
Finally, top each with a baked salmon fillet and a generous drizzle of your spicy mayo. Garnish with chopped fresh cilantro and a lime wedge. And there you have it, a spicy salmon roll bowl!