GOMAE-ASIAN SPINACH SALAD
This amazing Asian-inspired take on Gomae is a perfect accompaniment to any grilled fish, poultry or pork dish. We especially love this preparation with fresh Copper River Salmon. Also great for a light pick-me-up snack. Enjoy!
GOMAE (ASIAN SPINACH SALAD)
Print recipe| Serves | 2 |
| Prep time | 5 minutes |
| Cook time | 2 minutes |
| Total time | 7 minutes |
| Meal type | Salad, Side Dish |
| Misc | Serve Cold |
| Region | Asian |
| By author | EVOO Mike |
Ingredients
- 1lb Baby Spinach (Washed)
- 2 tablespoons Honey Ginger White Balsamic (EVOO Marketplace)
- 1 tablespoon Japanese Toasted Sesame Oil (EVOO Marketplace)
- 1 tablespoon Soy Sauce (Premium)
- 1 tablespoon Garlic Chili Paste
- 1 tablespoon Toasted Sesame Seeds
Directions
| Step 1 | |
| Bring a large pot of water to a boil. Add in Spinach and blanch for ~2 minutes or just until spinach softens. The goal is to just soften the leaves up and not cook them. | |
| Step 2 | |
| Remove spinach from boiling water and place in a colander. Rinse under cold water to stop cooking process. | |
| Step 3 | |
| With leaves still in colander, gently press to remove as much water as possible. Try to strike a balance between removing the green nutrients and removing enough water to taste the prepared seasoning sauce. | |
| Step 4 | |
| Whisk together all liquid ingredients, including garlic chili paste and toasted sesame seeds. In a bowl combine spinach and sauce. Gently fold to coat evenly. Serve! | |
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