With only one pot and a few ingredients this tasty dish (from NYT Cooking recipe by Sarah DiGrigorio) is definitely a winner.
Heat your oven to 205ºC (450ºF). In a pan or skillet that’s oven safe melt 2 tablespoons of unsalted butter with 1 tabelspoon of sesame oil over high heat. Wait until the butter stops foaming then add 450g (1 lb) of chopped kimchi with its liquid.. Stir in ½ a teaspoon of sugar and cook, stirring occasionally, until most of the liquid is gone and the kimchi is softened. Lightly season 4 fillets of fresh salmon and nestle them in the kimchi skin-side down, spooning some kimchi over top of the salmon. Roast in the oven for 6 minutes. Turn on your grill (broiler) to high heat and put the pan underneath – about 12½ cm (5″) from the heat. Turn the fish once during cooking and allow the kimchi to become deeply browned in places. Serve garnished with chopped spring onions (scallions) and sesame seeds.
This simple cucumber salad from JinJoo on kimchimari makes an excellent accompaniment for the salmon.
You will need about 1½ cups of sliced cucumber – any variety is fine. In a small bowl mix 1 tablespoon of soy sauce, 2 tablespoons of rice vinegar and 1 tablespoon of sugar. When the sugar is dissolved mix into the cucumber slices. Add ½ a teaspoon of Korean chilli powder (gochugaru) and ¼ of a teaspoon of sesame seeds. Finally add 2 sliced green onions and mix again. Serve immediately.
michelle picker cooks 