Lunch
Korean style salmon with grilled spring onion
30 MINS
Cooking
2
Portions
Ingredients
- Mowi raw salmon – 1 pack
- Spring onions – cleaned and trimmed 1 bunches
- Salt and pepper – to season
- Sesame seed oil – 2 tbsp
- Lime- x 1
- Korean glaze – see below recipe
Korean Glaze
- Gochujang paste – 50g
- Rice wine vinegar – 2 tbsp (16g)
- Soy sauce – tbsp (20g)
- Honey – 2 tbsp (24g)
- Ginger – finely chopped, small piece – (10g -12g)
- Sesame seeds – 1 tsp
Method: Place all the ingredients together in a pan and bring to the boil. Simmer for 3-4 minutes or until the glaze starts to thicken. Remove from the heat and leave to cool.
Method
- Marinade the salmon with half the Korean glaze and leave in the fridge for at least an hour.
- Place the salmon on a greaseproof paper lined baking tray and bake for 20 minutes in a pre-heated oven (200°c fan).
- While the salmon is cooking brush the spring onions with a little sesame oil and season.
- Heat up a grill pan and cook the spring onions for 5-6 minutes or until the onions feel tender.
- To serve divide the spring onions between 2 plates and serve with the salmon. Warm the rest of the glaze and pour over the salmon.
- Serve with lime and steamed rice.
Ingredients
- Mowi raw salmon – 1 pack
- Spring onions – cleaned and trimmed 1 bunches
- Salt and pepper – to season
- Sesame seed oil – 2 tbsp
- Lime- x 1
- Korean glaze – see below recipe
Korean Glaze
- Gochujang paste – 50g
- Rice wine vinegar – 2 tbsp (16g)
- Soy sauce – tbsp (20g)
- Honey – 2 tbsp (24g)
- Ginger – finely chopped, small piece – (10g -12g)
- Sesame seeds – 1 tsp
Method: Place all the ingredients together in a pan and bring to the boil. Simmer for 3-4 minutes or until the glaze starts to thicken. Remove from the heat and leave to cool.
