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Korean-style grilled salmon with cucumber pickle
Fruit and vegetables
2
garlic
cloves, crushed
1 tsp crushed fresh root
ginger
1 green
chilli
, diced
1
cucumber
, grated
1 tbsp chopped fresh
coriander
3
garlic
cloves, crushed
1
shallot
, peeled and roughly chopped
½
apple
, peeled and roughly chopped
4
garlic
cloves, sliced
2
bok choi
, cut into quarters
Cooking ingredients
2 tbsp
vegetable oil
, for frying
2 tbsp
cashew
nuts, toasted and chopped
2 tbsp
sesame oil
2 tbsp
soy sauce
2 tbsp Chinese black
vinegar
50g/1¾oz doenjang paste (or
miso
)
2 tbsp
gochujang
paste
1 tbsp runny
honey
2 tbsp
sesame oil
, plus extra for greasing
2 tsp
sesame seeds
2 tbsp
macadamia
nuts, roughly chopped
2 tbsp
vegetable oil
2 tbsp
vegetable oil
, for frying
2 tbsp
rice vinegar
2 tbsp
soy sauce
Meat, fish and poultry
200g/7oz
salmon
Other
4 tsp
palm sugar
1 red chilli, thinly sliced, to serve
Back to recipe
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