Sometimes (okay about once a week) I get a craving for Korean food but am generally too lazy to make an entire pot of soup or go to Koreatown. Matt also Loves eating salmon (yes, with the capital “L”) and so I was excited to find a recipe that had Kimchi AND salmon. I was a little worried the fusion might not work so well, but the result was so good that it made the cut to be added to the weeknight dinner rotation.
This recipe uses a red pepper paste that is often present in a Korean meal, sometimes just eaten straight with cucumbers (and if you read my previous post on the wonders of Kaluystan’s, you’ll be pleased to note they even sell this paste!)
I made this recipe and then topped it with this recipe for brown rice and kale from Gwyneth Paltrow’s My Father’s Daughter and together it was not only gorgeous, but also very healthy and filling dinner.
- 4 fillets of salmon (6 oz/170 g each)
- Salt and freshly ground pepper
- 1/4 cup finely chopped kimchi
- 1 tbsp Korean chili paste (gochujang)
- 2 tbsp dark soy sauce
- 2 tbsp olive oil
- 2 tbsp chopped cilantro
- 2 tbsp finely chopped green onions
- thinly cut dried seaweed (optional, for garnish)
- Preheat oven to 450 F.
- Place salmon pieces skin side down in a baking dish. Season with salt and pepper. Combine kimchi, gochujang, soy sauce and olive oil and brush over salmon. Marinate for 30 minutes.
- Bake for 10 to 15 minutes, depending on thickness of salmon, or until still slightly pink in centre.
- Garnish each portion of salmon with cilantro and green onions, and dried seaweed if you have it.
- Serve over brown rice!
Adapted from the Globe and Mail Roasted Korean salmon