Dried Pollock Salad

Dried Pollock Salad is a delightful Korean BBQ dish that combines savory, tender rehydrated fish with fresh vegetables and a zesty dressing. This dairy-free salad is not only refreshing but also packed with flavor, making it a perfect side for any meal.

Ingredients

• Dried Pollock - 100g
• Cucumber - 1 small, thinly sliced
• Carrot - 1 small, julienned
• Red bell pepper - 1 small, thinly sliced
• Green onion - 2 stalks, chopped
• Sesame oil - 1 tablespoon
• Soy sauce - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Gochugaru (Korean red pepper flakes) - 1 teaspoon
• Garlic - 1 clove, minced
• Sesame seeds - 1 teaspoon
• Salt - to taste

Steps

1. Soak the dried pollock in warm water for about 20 minutes until rehydrated. Drain and gently squeeze out excess water.
2. In a large bowl, combine the rehydrated pollock, cucumber, carrot, red bell pepper, and green onion.
3. In a separate small bowl, whisk together the sesame oil, soy sauce, rice vinegar, gochugaru, and minced garlic to create the dressing.
4. Pour the dressing over the salad mixture and toss gently until everything is evenly coated.
5. Sprinkle sesame seeds on top and adjust salt to taste before serving.

Nutrition

• Calories: 210
• Protein: 25 g
• Carbs: 14 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 550 mg
• Cholesterol: 50 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.1 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Low in calories, making it a great option for weight management.

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