I have mentioned this dish to quite a few people. One thing Kimchi is very good at is balancing your meal in many different ways such as flavor, texture, and color. I like pairing Kimchi with richer proteins. It’s widely praised that Kimchi and pork are a match made in heaven. One very lazy Sunday evening, I was cooking salmon but didn’t want to chop up all the vegetables for the salsa to pair with it. So, I just topped the fish with my White Kimchi and was pleasantly surprised how well both are paired. The crunchy texture and acidity of the Kimchi stayed in the middle of the richness of the salmon and really brought the whole dish together.
Salsa (Makes about 2 cups):
1 cup White Mild Kimchi, drained and chopped
1/2 cup English Cucumber, chopped
1/2 cup Mango, chopped
2T Extra Virgin Olive oil
2T Lemon Juice
Salmon 2 Salmon fillet, 6-8oz each
2T Extra Virgin Olive Oil
Salt & Pepper
1. Add Kimchi, cucumber, and mango in a bowl and mix with oil and lemon juice. It will take about 30 minutes for flavor to come together. Keep it chilled.
2. Coat salmon with olive oil and sprinkle evenly with salt and pepper on both sides of fillets.
3. Heat a skillet or saute pan over high heat. When the pan is hot but not smoky, place the salmon fillets in the pan. Cook for 2 minutes before flipping each fillet over and cooking for an additional 2 minutes. (This is how I get perfect medium-rare salmon but cook 1-2 minutes longer if you prefer more well-done.)
4. Place cooked salmon in the middle of the plate and top each serving with a big spoonful of Kimchi Mango Salsa. Enjoy!