Kimchi Roasted Salmon

I haven't posted a kimchi recipe in a long time, since they don't seem to be popular with my readers.....

Hmm, you don't like kimchi?   Have you ever tried it?   Do you even know what it is?

I have grown to love it, especially the REAL Korean stuff, made w/ anchovies and shrimp and all that garlic fermented good for you cabbage.

Think a mean sauerkraut!

Forget the sissy stuff with cucumbers, go for the real deal.   
It is intense and funky, and if you are a cabbage lover like moi, then it is for you.

When you cook kimchi, like in a Korean pancake or omelet, all the funk goes away....it mellows.

This easy weeknight salmon dish was excellent and easy.  I can't wait to make it again.  I am always looking for simple ways to prepare salmon.

Here goes (and I hope you try it):

1 lb. piece of Atlantic salmon (with skin)

2 tbsp (enough to cover the fish) kimchi

1 tbsp Asian sesame oil

kosher salt & pepper

olive oil 

sesame seeds to finish and scallions

Lay the fish on a parchment lined baking sheet.

Chop the kimchi into smaller pieces and lay on top of salmon.

Add the tablespoon of sesame oil and a bit of kosher salt & pepper.  
A small drizzle of olive oil on top of everything.

425F for about 18 minutes, depending on the thickness of the fish.

When done, sprinkle with sesame seeds and sliced scallions.

Serve on white rice w/ more sesame seeds.

SO good and healthy!