Salmon and kimchi

I adore kimchi because it has lots of potential health benefits. It’s full of probiotics, it’s nutrient dense, and may even reduce inflammation.

Ingredients

2 filets of salmon
3 tbsp soy sauce
1 tsp rice vinegar
1 tsp sesame oil
1 tsp fish sauce
1 tbsp olive oil
3 spring onions, sliced with whites and green parts separated
2 cloves garlic, minced
4 bok choy, sliced into chunks
3 handfuls of spinach
1 jar of kimchi (about 200g)

Instructions

Step 1

Mix together the soy sauce, vinegar, sesame oil and fish sauce.

Step 2

Marinate the salmon in the sauce for about 10 mins.

Step 3

Heat a large pan over medium high heat. Add the olive oil, then the whites slices of the spring onions and the garlic. Cook for about 3 minutes, stirring to avoid sticking.

Step 4

Add in the salmon and cook for about 4 mins each side.

Step 5

If there is space in the pan, add the bok choy and spinach to the pan around the salmon. If not, wait until after the salmon is cooked and removed.

Step 6

Cook the vegetables until wilted and soft, and then turn off the heat. Add the kimchi and mix to combine.

Step 7

Serve the salmon with the kimchi vegetables.

Step 8

Step 9

Step 10

Step 11

Step 12

Halal Friendly

Kosher Friendly

Recipe by

Head chef