GRILLED KOREAN GLAZED SALMON WITH FRESH MANGO AND CUCUMBER SALSA
A great do-ahead recipe that just needs the vibrant, fresh topping added before serving.
1 skin-on side salmon, pin bones removed, 1.2-1.5 kilograms
2 tablespoons gochujang (Korean red pepper paste)
1 tablespoon grated fresh ginger
1 tablespoon brown sugar 2 cloves garlic, crushed 1 teaspoon sesame oil 1 teaspoon soy sauce
Fresh Mango and Cucumber Salsa, see recipe below Preheat the oven to 200°C fan bake. Line a large oven tray with foil and grease well. GLAZE: Whisk all the ingredients together in a bowl.
Place the salmon skin-side down on the tray. Spoon the glaze evenly over the salmon and roast for 6 minutes. Turn the oven to grill and cook for 6-7 minutes until the top is bubbling in places and well coloured. Set aside to cool before carefully lifting off the tray and placing on a serving platter. Refrigerate until ready to serve. The salmon can be cooked two days ahead of serving.
TO SERVE: Mop up any juices around the salmon and spoon over the mango salsa. Top with the red onion and the chilli. Serve any leftover salsa separately. SERVES 8-10