Korean-style grilled salmon

Ingredients:

Salmon and cabbage

• 700 g salmon fillet with skin (center cut), cut into 4 pieces
• 3 tbsp vegetable oil + extra for frying
• Half a head of Chinese cabbage, cut into 4 long wedges
• Sliced ​​green onions and toasted sesame seeds, for serving
• Cooked white rice, for serving

Sauce

• 1/4 cup Korean gochujang hot paste
• 2 teaspoons soy sauce
• 2 tsp dark sesame oil + extra for drizzling
• 2 tsp freshly squeezed lemon juice
• 2 teaspoons of sugar
• 2 tsp grated fresh ginger
• 1 small clove of garlic, grated

Preparation:

1. Prepare the sauce:
   
   In a small bowl, combine gochujang paste, soy sauce, sesame oil, lemon juice, sugar, ginger, and garlic.
   
   Prepare the salmon:
   
   Transfer 3 tablespoons of the sauce to a large bowl and add the fish; rub it over all sides to coat. Cover and refrigerate for 30 minutes. Set aside the remaining sauce for brushing the grilled fish.
2. Preheat the grill to medium-high heat. Grease the grates with vegetable oil. Brush the cabbage wedges lengthwise with 2 tablespoons of vegetable oil and sprinkle with salt and black pepper. Remove the fish from the marinade and pat dry with paper towels. Sprinkle with salt and black pepper and brush both sides with the remaining 1 tablespoon of vegetable oil.
3. Grill the salmon skin-side up until crisp grill marks appear, 4 to 5 minutes. Flip and brush with the reserved sauce. Grill the other side until cooked through, 3 to 5 minutes. Meanwhile, grill the napa cabbage wedges, turning frequently, until crisp-tender, about 10 minutes. Transfer the fish and cabbage to plates, sprinkle with green onions, and drizzle with sesame oil. Serve with rice.