Korean BBQ Huon Salmon

Ingredients

• 1 Whole Huon Salmon or 2 sides
• 2 tbsp Korean chili flakes
• 1/2 Cup Soy sauce
• 1/2 Cup Fresh ginger (roughly chopped)
• 6 Apples, cored
• 1/2 Cup Caster sugar
• 3/4 Cup Golden syrup
• 1/2 Cup Mirin
• 4 Cloves garlic
• 2 Cup Wumu noodles
• 1/2 Bunch spring onion, sliced
• 1/2 tbsp Poppy seeds
• 2 Oranges, zest only
• 1 tsp Dashi Powder
• 2 Large Zucchini
• 3/4 Cup White Balsamic vinegar
• 1 1/2 Cup Water
• 1/4 Cup Fresh tumeric or 1 tsp of ground tumeric
• 2 Cloves garlic
• 1 tbsp Yellow mustard seeds
• 1 small red onion, diced

Method

1. 1
   Pre heat oven to 170 degrees C
2. 2
   Roughly chop apples and combine with Korean chilli flakes, soy sauce, fresh ginger, caster sugar, golden syrup, mirin and garlic. Process until smooth.
3. 3
   If using whole salmon, cut across the back of the salmon in 5cm increments. Only as far as the backbone and liberally cover the salmon with ¾ of the Korean BBQ sauce (reserve to serve) repeat for salmon sides.
4. 4
   Place onto a greaseproof paper lined baking tray and bake for 40 minutes for whole fish or 20 minutes for sides N/B the cooking time may vary depending on the size of the fish, efficiency of your oven etc
5. 5
   For the pickled zuchini - Combine the white balsamic vinegar, turmeric, water, garlic, mustard seeds and diced red onion in a large pot and bring to the boil. Reduce to a simmer and cook for 10 minutes. Let cool.
6. 6
   Meanwhile wash and peel the zucchini using a speed peeler or vegetable cutter to create large thick ribbons and Strain the pickling liquid over the zucchini. Cover and cool.
7. 7
   Wumu Noodle Cake - Bring a large pot of water to the boil and add Wumu noodles and cook for 5-6 minutes or until al dente and then strain under cool water.
8. 8
   Add orange zest, sliced spring onions, poppy seeds and dashi powder. Mix together and place into deep tray.
9. 9
   Cover with grease proof paper and press down with another tray and refrigerate for approx. 2 hrs. when cold and set, turn out onto a chopping board and cut into desired shape.
10. 10
    Place the noodle cake into a large fry pan with a little ghee and fry on high for 10 minutes turning as you go. Then plate alongside your Korean Bbq glazed salmon. Enjoy