1 skin-on side salmon, pin bones removed, 1.2-1.5 kilograms
2 tablespoons gochujang (Korean red pepper paste)
1 tablespoon grated fresh ginger
1 tablespoon brown sugar
2 cloves garlic, crushed
1 teaspoon sesame oil
1 teaspoon soy sauce
Fresh Mango and Cucumber Salsa, see below
Fresh Mango and Cucumber Salsa
1 small red onion, very thinly sliced
2 tablespoons lemon juice
1 teaspoon caster sugar
1 firm but ripe mango, peeled
½ small telegraph cucumber
1 long red chilli, thinly sliced
Preheat the oven to 200°C fan bake. Line a large oven tray with foil and grease well.
Glaze: Whisk all the ingredients together in a bowl.
Place the salmon skin-side down on the tray. Spoon the glaze evenly over the salmon and roast for 6 minutes. Turn the oven to grill and cook for 6-7 minutes until the top is bubbling in places and well coloured. Set aside to cool before carefully lifting off the tray and placing on a serving platter. Refrigerate until ready to serve. The salmon can be cooked two days ahead of serving.
To serve: Mop up any juices around the salmon and spoon over the mango salsa. Top with the red onion and the chilli. Serve any leftover salsa separately.
Fresh Mango and Cucumber Salsa: Put the onion in a heatproof bowl and cover with boiling water. Give it a quick stir then drain well. Place back in the bowl and stir through the lemon juice and sugar. Set aside, stirring occasionally until the onions are pink.
Slice the flesh off the mango and cut into small dice. Place in a bowl. Halve the cucumber and scrape out the seeds. Cut the flesh into small dice and combine with the mango.
Drain the onion and place on kitchen towels to remove excess liquid. Garnish the salmon as per the recipe above. Makes 1½ cups