Photographer: James Moffatt & Luisa Brimble. Stylist: Olivia Blackmore.
This is a beautiful barbecued side of salmon that pairs the bright and punchy flavours of Korean cuisine with the rich fattiness of salmon.
This salmon side recipe makes a stunning centrepiece for special occasions – from family barbecues to Christmas lunch. Serve with freshly steamed short-grain rice and plenty of banchan (Korean side dishes).
Ingredients
Method
Prepare a charcoal barbecue with hood to high heat according to instructions below. Temperature should read 250°C on a thermometer.
Grease an oven tray that is both large enough to fit salmon and fit in your barbecue; line with baking paper. Place salmon, skin-side down, on tray. Season.
Place gochujang, bulgogi sauce, sugar and ginger in a small bowl and whisk until combined. Spread mixture evenly over salmon. Roast salmon in barbecue, with hood closed, for 20 minutes until salmon is cooked to medium or to your liking. Remove; stand for 10 minutes.
Meanwhile, make quick pickled cucumber.
To serve, top salmon with pickled cucumber and shiso. Serve with lime halves.
QUICK PICKLED CUCUMBER
Whisk lime juice, fish sauce, sugar and garlic in a large bowl until combined. Add qukes; toss to combine. Stand for 20 minutes. Adjust seasonings to taste by adding more lime juice, fish sauce or sugar as required.
How to prepare a charcoal barbecue
Arrange your charcoal in a stack in barbecue. Push balls of newspaper or natural firelighters (such as wood shavings) between the charcoals. Light the paper and firelighters, and allow the flames to catch and get going in their own time. Then, let them die down again. You need ashen coals to cook on. When a few coals have been lit, the rest will catch on their own, so don’t hurry them along by adding more firelighters.
Gochujang and bulgogi sauce are available in selected supermarkets, specialty food stores and Asian grocers.
Test Kitchen tip
