Keep Calm and Salmon On
Growing up, most meals included at least one seafood dish. Steamed rock cod with ginger and scallions, flounder with brown bean sauce sitting on a bed of tofu or stir-fried prawns with tomato and garlic (SOUL FOOD). My dad would finish work and then head out to the shops in Chinatown to find the fresh catch of the day. The markets carried locally caught cod, bass, or flounder kept cold on a bed of ice. My dad checked the freshness by looking at the clarity of the eyes. Sometimes he opted for live fish, crab, or shrimp from the tanks that lined the wall. He peered into each tank before selecting the one he wanted. Once satisfied with his choice he would barter with the fishmonger for a good price.
So my exposure to seafood was two extremes
Freshly caught fish steamed and flavored with ginger, green onions, and cilantro. The sauce was pure heaven, an amalgamation of liquid created from the fish juices, soy sauce, and aromatics. My brother and I fought over who could ladle the most sauce over their rice, a tradition my kids have continued.
On the flip side was Friday night frozen FISHSTICKS with catsup! Date night for the folks meant dinner in front of the TV for my brother, my cousins and me. I hate to admit it, but from the ages of 4-10, I probably liked the fish sticks more. Silly girl.
One fish not typically part of Asian cuisine is Salmon. I discovered salmon late in the game and ironically it’s the fish we prepare at home now more often than any other fish. I am always on the lookout for new and different recipes for salmon. Whaddya know…from Everyday Korean Cookbook, one of my current favs (check out her site to preview a couple of recipes), I found the recipe, Roasted Salmon with Gochujang Mayo. The sauce, sweet from the mayonnaise, spicy from the Gochujang, and citrusy (is that a word?) from a squeeze of lime is pretty darn tasty. The mayo comes together in a snap. Slather it on the fish, pop it in the oven and finish it under the broiler. So easy and so delicious. It’s a keeper. The recipe calls for the Japanese mayo, Kewpie, but you can make your own with Best Foods mayo.
From the Japanese cookbook, Just One Cookbook. Kewpie imposter recipe!
For 1 cup of American mayonnaise (like Best Foods), add 2 Tbsp rice vinegar and 1 Tbsp sugar. Whisk until the sugar dissolves. For 1 Tbsp of American mayonnaise, add 1/2 tsp rice vinegar and 1/8 tsp sugar.
That’s a WRAP
What is my favorite way to serve this salmon? Classic Korean style-bibb lettuce used as a wrap. It’s the Asian version of a taco. I put a bite of rice or noodle, bit of kimchi, morsel of salmon and dab of chili sauce in the lettuce, wrap it, and eat the whole thing in one bite. Hmmm…. Crispy cool lettuce, warm soft kernels of rice, spicy sweet salmon, salty, briny umami-packed kimchi topped with scallions, cilantro and lime. A party in my mouth, sooooo good!
Next time you need a delicious marinade for your salmon, give this one a go!
Roasted Salmon with Gochujang Mayo adapted from Everyday Korean
Ingredients
- 1 1 1/2-to-2-pound wild salmon fillet (skin on is fine), pin bones removed
- 2 tablespoons mayonnaise preferably Kewpie.
- 2 tablespoons oyster sauce Lee Kum Kee-please
- 1-2 teaspoons gochujang Korean red pepper paste
- 1 teaspoon fresh grated ginger
- 3-4 cloves garlic minced (~2 teaspoons)
- 1 tablespoon fresh squeezed lemon lime, or tangerine
- 1 Garnish scallions, cilantro, toasted sesame seeds, lime wedges,
For serving: Steamed rice, kimchi or sliced cucumbers and bibb lettuce leaves
Instructions
- Place 1 oven rack on the highest level of oven and a second rack below. Heat oven to 475 degrees. Line sheet pan (shallow baking sheet) with aluminum foil; lightly grease foil with cooking spray.
- Pat salmon dry with paper towels. Place fillets (skin-side down) on foil-lined baking sheets; set aside.
- Mix together mayonnaise, oyster sauce, gochujang, ginger or garlic, lime juice in a small bowl. Brush or spoon sauce evenly over salmon.
- Place baking sheet on second rack in oven, and roast 8 minutes, until sauce sizzles and begins to brown. Heat oven to broil. Place salmon on top rack of oven, and broil on high another 3 to 5 minutes, depending on thickness of fillet and desired doneness.
- Serve with bibb lettuce, rice and garnish, if desired, with toasted sesame seeds, sliced green onion, cilantro, lime wedges, kimchi, and/or cucumber slices.
Notes
