Serves: 8 / Serving Size: 1/8 recipe

Spice rubs are simple to make in a blender and keep for weeks refrigerated. This wet rub is a rich, ruby color with deep complex spicy flavors of Korean chili, Matcha tea, and lime. This rub is wonderful on seafood, meat, poultry, or vegetables. This recipe makes enough spice rub for 2 pounds of salmon or chicken. You may keep the remainder of the spice rub in your refrigerator for future use.

4 tablespoons Gochujang chili paste
1 tablespoon olive or canola oil
1 tablespoon light brown sugar
1 tablespoon ground green tea leaves, (Matcha)
1 teaspoon oregano
2 teaspoons coarse salt
1 tablespoon lime juice
2 pounds salmon, skin removed

1. Place all the ingredients except salmon in a blender, or use a small hand-held immersion blender and purée ingredients together until smooth.

2. Rub mixture over the surface of the salmon. Place the salmon on a baking dish and marinate for 20 minutes.

3. Preheat grill to medium high. You can cook the fillets directly on a piece of foil or place them on a perforated grill grate used for fish or vegetables. Cook as per directions for direct heat method, keeping in mind that 5–6 minutes per side should be enough to cook through. Takes about 8 minutes per side. You may also roast the salmon in a 450 degree oven on a baking pan for about 18-20 minutes until cooked through and glazed.

4. Cool for 30 minutes before serving.

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