KOREAN-STYLE BARBECUE SALMON
This easy grilled salmon gets its spicy-sweet flavor from a quick marinade that doubles as a basting sauce. Crisp-tender cabbage and rice complete the experience.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Make the sauce: Whisk the gochujang, soy sauce, sesame oil, lemon juice, sugar, ginger and garlic in a small bowl.
- Prepare the salmon: Remove 3 tablespoons of the sauce to a large bowl and add the salmon; rub all over to coat. Cover and refrigerate 30 minutes. Set aside the remaining sauce for basting.
- Preheat a grill to medium high. Oil the grates. Brush the cabbage wedges all over with 2 tablespoons vegetable oil and season with salt and pepper. Remove the salmon from the marinade; pat dry with a paper towel. Season with salt and pepper and brush both sides with the remaining 1 tablespoon vegetable oil.
- Grill the salmon, skin-side up, until well marked, 4 to 5 minutes. Flip and brush with the reserved sauce. Grill until cooked through, 3 to 5 minutes. Meanwhile, grill the cabbage wedges, flipping often, until crisp-tender, about 10 minutes. Transfer the salmon and cabbage to plates; sprinkle with scallions and drizzle with sesame oil. Serve with rice.
GOCHUJANG-GLAZED SALMON
This quick and easy Korean-inspired salmon dish is cooked in the broiler, perfect for weeknight cooking because it takes less than 10 minutes to cook.
Provided by Gina
Categories Dinner
Time 10m
Number Of Ingredients 11
Steps:
- Combine glaze ingredients together in a small bowl.
- Preheat the broiler on high and position the rack 4 to 5 inches from the heat. Line the broiler pan with foil and spray lightly with oil.
- Put the salmon on the prepared sheet and season with salt. Broil 2 minutes.
- Brush the salmon with glaze and broil until desired doneness, 3 to 5 minutes depending on the thickness. Transfer to a platter and top with sesame seeds and scallions. Serve with rice if desired.
Nutrition Facts : ServingSize 1 fillet, Calories 197 kcal, Carbohydrate 7 g, Protein 23 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 62 mg, Sodium 269 mg, Sugar 5 g
GOCHUGARU SALMON WITH CRISPY RICE
Gochugaru, a mild, fragrant red-pepper powder, bedazzles this quick salmon dinner. As a key ingredient in Korean home cooking, gochugaru proves that some chiles provide not only heat but fruity sweetness as well. Here, that's especially true once it's bloomed in maple syrup, vinegar and butter. If you like shiny things, you may find great pleasure in watching this pan sauce transform into a mirrored, crimson glaze. Try to get long center-cut salmon fillets for uniform thickness and even cooking. Their crispy skin tastes wonderful with white rice, which toasts in the rendered salmon fat. To balance the richness of the fish, serve it with fresh, crunchy things, like cucumbers or pickles, or a big green salad.
Provided by Eric Kim
Categories dinner, weeknight, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Season the salmon on all sides with salt and pepper. Heat a large cast iron or nonstick skillet over medium-high heat. Add the olive oil and sear the salmon fillets skin side down until the skin is browned and crispy, 2 to 5 minutes. The salmon's orange flesh will begin to turn pale coral as the heat slowly creeps up the sides of the fish; you want that coral color to come up about two-thirds of the way at this point for a nice medium-rare. Carefully flip the salmon and cook the second side until the flesh feels firm, another 1 to 2 minutes. When you press it, it should not feel wobbly. Transfer the salmon to a plate skin side down and keep the pan with the rendered fat over the heat.
- Add the rice to the fat in the pan and spread in an even layer, packing it down as if making a rice pancake. Reduce the heat to medium and cook until the bottom is lightly browned and toasted, about 5 minutes. You should hear it crackle. Flip the rice like a pancake, using a spatula if needed. You may not be able to flip it all in one piece, but that's OK. Cook until lightly toasted on the second side, another 1 to 2 minutes. Go longer if you want crispier rice, but the trifecta of crispy-chewy-soft tastes wonderful.
- While the rice is cooking, stir together the gochugaru, maple syrup, rice vinegar and 1 teaspoon salt in a small bowl. When the rice is done, divide it evenly among the plates. In the now empty pan, add the gochugaru mixture and cook, stirring constantly, over medium-high heat until it bubbles up and reduces significantly, 15 seconds to 1 minute. It should look pretty sticky. Turn off the heat and add the cold butter, stirring with a wooden spoon or tongs until fully melted and incorporated into the gochugaru mixture. Pour this glaze over the salmon and serve with cucumbers or pickles if you'd like.
GLUTEN-FREE KOREAN SALMON AND SCALLION PANCAKE (PAJEON)
This is a popular Korean dish called Pajeon ("pa" = green onions, "jeon" = pancakes). Instead of salmon, you can also use different seafood, such as shrimp, squid and clams, or make it vegetarian.
Provided by InnerHarmonyNutriti
Categories Korean
Time 50m
Yield 1 large pancake, 2 serving(s)
Number Of Ingredients 17
Steps:
- Place the salmon fillet in the center of an aluminum foil piece. Season with salt and pepper and pour sake or wine on top (if using).
- Wrap the salmon with the foil and cook in the oven or oven toaster for 20 - 25 minutes at 400°F/200°C.
- In a small bowl, mix all the 6 ingredients for the sauce and set aside.
- In a larger bowl, mix flour, salt, egg, water and sesame oil.
- When the salmon is cooked, remove the skin and flake the salmon with a folk.
- Add scallions and salmon flakes to the pancake mixture and mix.
- Heat a large non-stick frying pan and spray oil.
- Pour the pancake mixture and cook both sides for about 5 minutes each until lightly browned. (To flip the pancake, you can place a large plate on top of the frying pan, invert the pan over the plate, and transfer the pancake to the frying pan to cook the other side.).
- Transfer the pancake to a large plate and slice it.
- Infuse love and serve with the sauce.
Nutrition Facts : Calories 285.9, Fat 15, SaturatedFat 2.8, Cholesterol 144.6, Sodium 1722.9, Carbohydrate 8, Fiber 2.5, Sugar 2.3, Protein 29.9
DOENJANG SALMON RICE BOWL
This speedy meal is for seekers of the sweet-salty, known as dan-jjan in Korean. Doenjang, a glorious Korean fermented soybean paste, anchors the sauce with funk and umami. This sauce, balanced with sweet mirin and tangy rice vinegar, both marinates and lacquers salmon, which is quick-roasted. Cutting the fish into cubes allows more surface area for the salmon fat to render quickly, while the centers cook to a medium-rare, melt-in-your-mouth tenderness, a satisfying contrast to the still-crunchy, just-charred onions. This soul-warming breakfast, lunch or dinner tastes best with white rice, kimchi and whatever other accompaniments you might enjoy.
Provided by Eric Kim
Categories weekday, seafood, main course
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk the brown sugar, oil, doenjang, mirin and vinegar until the sugar and doenjang dissolve. Season with salt and pepper. Add the salmon to the marinade and turn with your fingers to evenly coat. Cover and marinate in the refrigerator for at least 10 minutes and up to 8 hours.
- When ready to cook, heat the oven to 425 degrees. Add the onion slices to a sheet pan or shallow baking dish. Dump the salmon and its marinade over the onion and toss to combine. Arrange the salmon and onion in a single layer.
- Roast until the doenjang glaze bubbles like hot lava along the edges of the pan and the salmon is opaque but still slightly pink in the center, rotating the pan halfway through, 9 to 12 minutes. Divide the rice then the salmon among bowls and serve with kimchi, if desired.
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- In a medium size bowl, mix the marinade ingredients until the sugar and honey have dissolved. Coat the salmon pieces with the marinade. Marinate for 20 to 30 minutes (longer if you have time).
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