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Korean style grilled salmon with cucumber pickle An average of 4.5 out of 5 stars from 2 ratings 1 star 2 stars 3 stars 4 stars 5 stars 4.5 | 2 ratings

This dinner is quick and simple to make but packed with Asian flavours, from the spicy salmon to the ginger bok choi and cucumber pickle.

Ingredients:

  • 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
  • 50g/1�oz doenjang paste (or miso)
  • 2 tbsp gochujang 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
  • � apple, peeled and roughly chopped
  • 2 tbsp vegetable oil
  • 200g/7oz salmon
  • 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

Directions:

  • To make the cucumber pickle, heat the oil in a small frying pan and fry the garlic, ginger and chilli. Add the cucumber and cashew nuts and fry for 3�4 minutes. Stir in the sesame oil, soy, vinegar and coriander and taste. Set aside in a serving bowl.
  • To make the salmon, blitz all of the ingredients except the salmon and vegetable oil in a food processor or blender. Coat the salmon in the paste.
  • Heat the grill to hot. Grease a baking tray with the vegetable oil and place the salmon on the tray. Cook the salmon under the hot grill for 6�8 minutes until blistered.
  • Meanwhile, to make the bok choi, heat the oil and fry the garlic until crisp. Add the vinegar, soy sauce and sugar and cook until reduced to a syrup. Spoon this over the bok choi in a serving bowl.
  • To make the blanched bok choi, bring a large pan of salted water to the boil, then add the bok choi and blanch for 2�3 minutes. Use a slotted spoon to remove from the water and drain.
  • Serve the salmon with the bok choi and cucumber pickle. Top with the sliced red chilli.