Spicy Broiled Korean Salmon Food

BROILED SALMON WITH SWEET GOCHUJANG GLAZE

Steps:

• In a medium bowl, whisk together the gochujang sauce, sesame oil, honey, rice wine vinegar and ginger.
• Position an oven rack 6-inches from the heat source and preheat the broiler to high.
• Put the salmon and asparagus on a foil-lined rimmed baking sheet. Drizzle with the oil and sprinkle lightly with salt.
• Broil 5-7 minutes, until the salmon looks opaque. Brush half the glaze evenly over the salmon.
• Broil for an additional 1-2 minutes, until the salmon is cooked through and the glaze is bubbling (watch so that the glaze doesn't burn).
• To serve, brush with the remaining glaze and sprinkle with the scallion.

SWEET AND SPICY GRILLED SALMON

Steps:

• Preheat an outdoor grill or grill pan on medium high.
• Mix together the hot sauce, brown sugar, paprika and cayenne in a small bowl. Transfer 1 tablespoon of the mixture to a large bowl and whisk in the mayonnaise; set aside the rest of the sauce. Add the chives, celery and onions to the bowl with the mayonnaise and toss well.
• Sprinkle the salmon with salt and pepper. Brush the grill grate lightly with oil. Lay the salmon on the grill, skin-side up, and cook until distinct grill marks appear and the salmon releases easily from the grate, 2 to 3 minutes. Turn and brush the fish with some of the reserved sauce. Continue to cook the fish, brushing the pieces periodically with the sauce, until the salmon fillets are glazed and just cooked through, 13 to 15 minutes more.
• Transfer the fillets to individual plates and serve with the celery slaw.

KOREAN-STYLE BARBECUE SALMON

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.

SPICY BROILED KOREAN SALMON

Steps:

• Preheat the broiler. Position a rack 4-5 inches (10-13cm) from the broiler.
• Line a baking sheet with foil and grease with oil or cooking spray.
• Put the salmon fillets on the baking sheet. Lightly brush with oil and season with salt and pepper. Broil for 2 minutes.
• Combine all the ingredients for the gochujang glaze in a small bowl.
• Brush the salmon fillets with the glaze. Broil for 5-8 minutes more, until the desired doneness.
• Sprinkle with sesame seeds, scallions, and serve with white rice.

BROILED CITRUS SALMON

Steps:

• Turn the broiler on to high. Line a pan with aluminum foil and place the salmon on the pan.
• Mix together sugar, zest, salt, and pepper. Evenly spread the mixture onto the salmon and allow to sit for at least 5 minutes.
• Put the salmon into the oven and broil for 6 to 8 minutes. Remove the salmon from the oven and allow to rest, uncovered, for 8 to 10 minutes.