Roasted Salmon with Gochujang Mayo (and/or Tofu)
This is an absolute keeper. 10 out of 10. Perfect for company. Delicious. Easy. And easy to adapt to tofu. It's served on lettuce leaves with rice and vinaigrette, for a taco like experience. Adapted from Everyday Korean.
FOR SALMON
2 lb wild salmon fillet, remove the pin bones and leave the skin on
2 tbsp mayo, preferably Kewpie brand (it is made with rice wine vinegar)
2 tbsp oyster sauce
2 tsp gochujang
2 tsp minced or grated garlic
2" piece of ginger, grated
FOR TOFU
1 block of firm/extra firm tofu, cubed
2 tbsp vegan mayo
1 sheet toasted seaweed + 2 tbsp hot water
2 tsp gochujang
2 tsp minced or grated garlic
2" piece of ginger, grated
GARNISHES
Bibb lettuce leaves
White rice
Gochujang Vinaigrette
- Preheat oven to 350F. Lightly oil a baking sheet.
- Pat the salmon dry with paper towels. Place the salmon, skin side down, on the prepared pan. Use a sharp knife to score the top of the salmon, lenghwise and a few times width wise. It will help the sauce absorb into the fish.
- Mix the mayo, oyster sauce (or seaweed and water), gochujang, garlic and ginger. Spread evenly over the salmon or tofu.
- Cook the salmon for 10 minutes. Then broil until the sauce sizzles but doesn't scorch, check in 2 minute intervals.
- Cut the salmon into chunks. Serve the salmon in lettuce leaves, with white rice. Drizzle the vinaigrette over it all.
