Salmon belly and bacon skewers with maple gochujang glaze

Inspired by Vancouver's Pacific flavours and vibrant Korean community, these smoky salmon belly and speck skewers are finished with a sticky maple gochujang glaze. With no marinating required, it's a recipe perfect for easy entertaining.

• serves

  2

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 300 g king salmon belly (chinook in Canada), cut into 2.5 cm cubes
• 300 g speck, cut into 2.5 cm cubes
• 1 tbsp finely chopped chives
• a few sprigs of Vietnamese mint, leaves picked

Maple gochujang glaze

• 3 tbsp gochujang
• 2 tbsp maple syrup
• 1 tbsp malt vinegar
• 15 g butter

Instructions

1. Thread the cubes of salmon belly and bacon onto skewers with the salmon skin facing in one direction, alternating pieces of salmon and speck. With the salmon skin facing, grill the skewers over a barbecue until smoky and browned, then rotate and grill the remaining sides of the skewers. 
2. To make the glaze, in a small saucepan, mix the gochujang with the maple syrup, malt vinegar and about 3 tbsp of water. Whisk over medium heat to form a smooth sauce. Whisk the butter into the glaze, then pour the glaze over the salmon and bacon. Garnish with chopped chives and Vietnamese mint. 

As featured in Adam Liaw’s North American Fan Feasts showing on SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.