Best Korean Salmon Skewers With Rice Slaw Recipes

Korean-Style Barbecue Salmon image

Provided by Food Network Kitchen

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

1/4 cup gochujang (Korean red chile paste)
2 teaspoons soy sauce
2 teaspoons toasted sesame oil, plus more for drizzling
2 teaspoons fresh lemon juice
2 teaspoons sugar
2 teaspoons grated fresh ginger
1 small clove garlic, grated
1 1/2 pounds skin-on center-cut salmon, cut into 4 fillets
3 tablespoons vegetable oil, plus more for the grill
1/2 head napa cabbage, cut into 4 long wedges
Kosher salt and freshly ground pepper
Sliced scallions and toasted sesame seeds, for topping
Cooked white rice, for serving

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.

Miso-Glazed Salmon Skewers image

Provided by Donna Hay

Yield 4-6 servings

Number Of Ingredients 7

1/4 cup yellow miso paste
2 teaspoons dashi powder
2 tablespoons mirin (Japanese rice wine)
2 teaspoons superfine sugar
1 1/4 pounds skinless salmon fillets, thinly sliced
Amaranth leaves (optional), to serve
Shichimi togarashi, to serve

Steps:

Preheat broiler. Place the miso, dashi powder, mirin and sugar in a medium bowl and mix to combine.
Thread the salmon onto metal skewers and place on 2 large baking sheets lined with aluminium foil. Brush each side of the salmon with the miso marinade. Cook the salmon, in 2 batches, for 4 minutes or until golden and slightly charred. Set aside and keep warm. Place the skewers on a plate with amaranth leaves and sprinkle with shichimi togarashi to serve.