Salmon and Kimchi Skillet Recipe

Sautéing kimchi brings out its mellower aspect: a scrumptious, cabbage-y sweetness. In Korean delicacies, stir-fried kimchi (kimchi-bokkeum) is a basic staple served with rice. On this recipe, the kimchi is cooked in a aromatic mixture of butter and toasted sesame oil together with only a contact of sugar, making a four-ingredient seasoning and sauce for salmon filets. Usually, jarred cabbage kimchi is already chopped into giant bite-size items, so you’ll be able to merely empty the jar into the skillet. In case your kimchi has very lengthy or unwieldy items of cabbage, you could wish to use kitchen scissors to snip them up within the jar (or chop it on a reducing board). Serve the salmon and kimchi with rice.