GRILLED KOREAN GLAZED SALMON WITH FRESH MANGO AND CU­CUM­BER SALSA

Dish - - THE MAIN ATTRACTION -

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

GLAZE

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

TO SERVE

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

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