Salmon and Kimchi Skillet
A quick and nutritious dish combining delicious salmon with flavorful kimchi, perfect for busy weeknights.
Ingredients
For the cooking base
- 2 tablespoons unsalted butter
- 1 tablespoon toasted sesame oil
- 1 16-ounce jar chopped cabbage kimchi (about 2 cups)
- 1/2 teaspoon sugar
For the salmon
- 4 pieces salmon fillets, patted dry 6 to 8 ounces each
- Salt To taste
For topping (optional)
- Chopped scallions For garnish
- Sesame seeds For garnish
Instructions
Preparation
- Preheat the oven to 450 degrees Fahrenheit.
- Melt the butter with the sesame oil in a 12-inch, oven-safe skillet over high heat.
Cooking
- When the butter's foam goes down, add the kimchi along with its liquid to the skillet. Stir in the sugar.
- Cook, stirring now and then, until most of the liquid has bubbled away and the kimchi has softened, about 3 to 5 minutes. If the liquid cooks off too quickly, lower the heat to medium and stir more often.
- Lightly season the salmon with salt. Nestle the fillets in the skillet, skin-side down if they have skin, spooning kimchi on top.
- Roast in the oven for 6 minutes.
- Switch the broiler to high. Place the skillet about 5 inches from the broiler heat. Broil, turning and checking the fish and kimchi once, until the kimchi is nicely browned in spots, about 3 to 4 minutes.
- Serve topped with scallions and sesame seeds, if desired.
Notes
Best served hot, right from the skillet. Can be enjoyed on its own or over rice. Leftovers can be stored in an airtight container in the fridge for about 2 days. Reheat gently on the stove or in the microwave.