Ingredients
- 2 tablespoon sunsalted butter
- 1 tablespoon toasted sesame oil
- 1(16- ounce) jar chopped cabbage kimchi (about 2 cup s)
- 1/2 teaspoon sugar
- 4(6- to 8-ounce) salmon fillets, patted dry
- Salt
- Chopped scallions and sesame seeds, for topping (optional)
Instructions
- Heat the oven to 450 degrees. Melt the butter with the sesame oil in a 12 inch, oven safe skillet over high heat.
- When the butter’s foam subsides, add the kimchi with its liquid to the skillet. Stir in the sugar. Cook, stirring occasionally, until most of the liquid has bubbled away and the kimchi has softened, 3 to 5 minutes. If the liquid simmers away quickly, before the kimchi has softened, decrease the heat to medium and stir often.
- Season the salmon lightly with salt. Nestle the fillets in the skillet, skin side down if your fillets are skin on, spooning kimchi on top of the salmon. Roast in the oven for 6 minutes.
- Turn the broiler to high. Put the skillet on a rack about 5 inches from the broiler heat source and broil, turning and checking the fish and kimchi once, until the kimchi gets very deeply browned in spots, 3 to 4 minutes. Serve topped with scallions and sesame seeds, if you like.
Tips
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.