Food Network Magazine - (06)June 2020

tuesday

june 30

KOREAN-STYLE BARBECUE SALMON

ACTIVE: 30 min l TOTAL: 1 hr l SERVES: 4

FOR THE SAUCE

¼ cup gochujang (Korean

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

FOR THE SALMON AND CABBAGE

1½ pounds skin-on center-cut

salmon, cut into 4 fillets

3 tablespoons vegetable oil,

plus more for the grill

½ 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

1. Make the sauce: Whisk the
   gochujang, soy sauce, sesame oil,
   lemon juice, sugar, ginger and garlic
   in a small bowl.
   2. 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.
   3. 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.
   4. 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.

CAMPARI AND

TONIC WITH

GRILLED ORANGES

Lightly brush orange wedges with

vegetable oil and grill over medium

heat, turning, until lightly charred all

over, about 2 minutes. For each drink:

Squeeze a grilled orange wedge

into a glass, then drop it in. Add ice,

2 ounces Campari and 4 ounces cold

tonic water. Garnish with a large

green olive.

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grilled this month!

Post your photos on

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@food_network_mag.

For more grilling ideas,

visit foodnetwork

.com/grilling.

monday

june 29

56 FOOD NETWORK MAGAZINE ●JUNE 2020

fun

cooking

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Meatless Monday

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A Drink

Well Deserved!