Korean-style grilled salmon with cucumber pickle

Matt Tebbutt recipe

A quick and simple to make supper full of Asian flavours – spicy salmon, ginger bok choi and cucumber pickle.

Preparation time
less than 30 mins

Cooking time
less than 10 mins

Serves
Serves 2

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the cucumber pickle

  • 2 tbsp vegetable oil, for frying
  • 2 garlic cloves, crushed
  • 1 tsp crushed fresh root ginger
  • 1 green chilli, diced
  • 1 cucumber, grated
  • 2 tbsp cashew nuts, toasted and chopped
  • 2 tbsp sesame oil
  • 2 tbsp soy sauce
  • 2 tbsp Chinese black vinegar
  • 1 tbsp chopped fresh coriander

For the salmon

  • 50g/1¾oz Korean soya bean paste
  • 2 tbsp gochujang (Korean chilli paste)
  • 1 tbsp runny honey
  • 2 tbsp sesame oil, plus extra for greasing
  • 2 tsp sesame seeds
  • 3 garlic cloves, crushed
  • 1 shallot, peeled and roughly chopped
  • 2 tbsp macadamia nuts, roughly chopped
  • ½ apple, peeled and roughly chopped
  • 2 tbsp vegetable oil
  • 200g/7oz salmon

For the bok choi

  • 2 tbsp vegetable oil, for frying
  • 4 garlic cloves, sliced
  • 2 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 4 tsp palm sugar
  • 2 bok choi, cut into quarters
  • 1 red chilli, thinly sliced, to serve
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