Roasted Salmon with Gochujang Mayo

The Food 52 Cookbook last month was Everyday Korean, and there were quite a few things that people made that looked good.  I still have to turn my Napa cabbage into some kim chi to try more of these recipes.

• 1 1 1/2-to-2-pound  salmon fillet
• 2 tablespoons mayonnaise preferably Kewpie.
• 2 tablespoons oyster sauce
• 1-2 teaspoons gochujang Korean red pepper paste
• 1 teaspoon fresh grated ginger
• 3-4 cloves garlic minced (~2 teaspoons)
• 1 tablespoon fresh squeezed lemon lime, or tangerine
• 1 Garnish scallions, cilantro, toasted sesame seeds, lime wedges,

1. Place 1 oven rack on the highest level of oven and a second rack below. Heat oven to 475 degrees. Line sheet pan (shallow baking sheet) with aluminum foil; lightly grease foil with cooking spray.
2. Pat salmon dry with paper towels. Place fillets (skin-side down) on foil-lined baking sheets; set aside.
3. Mix together mayonnaise, oyster sauce, gochujang, ginger or garlic, lime juice in a small bowl. Brush or spoon sauce evenly over salmon.
4. Place baking sheet on second rack in oven, and roast 8 minutes, until sauce sizzles and begins to brown. Heat oven to broil. Place salmon on top rack of oven, and broil on high another 3 to 5 minutes, depending on thickness of fillet and desired doneness. 
5. Serve with bibb lettuce, rice and garnish, if desired, with toasted sesame seeds, sliced green onion, cilantro, lime wedges, kimchi, and/or cucumber slices.