Barbecued side of salmon
This is a beautiful salmon side recipe that pairs the bright and punchy flavours of Korean cuisine with the rich fattiness of salmon.
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Cooking tools:
- Grill
- Kitchen scale
- Instant-read thermometer
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Grater
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- 1.2kg side of salmon, skin-on, pinboned
- 60g gochujang (Korean chilli paste)
- 125g Korean barbecue bulgogi sauce (see tip)
- 2 tablespoons brown sugar
- 2 teaspoons finely grated ginger
- baby red shiso and lime halves, to serve
- QUICK PICKLED CUCUMBER
- ¼ cup (60ml) lime juice
- 2 tablespoons fish sauce
- 2 tablespoons caster sugar
- 3 cloves garlic, grated finely
- 600g qukes (baby cucumbers), sliced thinly into rounds
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