3 large beets (any color)
1/4 cup panko bread crumbs
1 teaspoon chopped fresh rosemary
1 1/2 lb boneless skinless salmon filet (four 6 oz portions)
Freshly cracked black pepper
1 bunch of fresh thyme
For the Kimchi Pancake:
1 cup chopped kimchi
1 T sriracha or hot sauce (more or less to your taste and depending on how spicy the kimchi is)
1/2 small onion, diced
1/2 t sugar
1/2 cup flour
1/4 cup water
salt and pepper
Peanut or vegetable oil for frying (about 3 tablespoons)
Heat a medium pot of salted water to a boil. Peel and slice the beets into wedges and boil them for 15-20 minutes or until just tender. Drain and set aside.
In a non-stick skillet, heat 1 tablespoon olive oil and add the panko and rosemary. Toast over medium-low until the panko is starting to turn golden brown. Remove from heat and place the bread crumbs to the side. You can use the same pan for the kimchi pancake.While the beets are boiling, prepare a baking sheet with parchment paper. Make four bundles of thyme and place one salmon filet on top of each bundle. Drizzle with olive oil and sprinkle the salt and pepper on top. Once the beets are done boiling, drain and place them around the outside of the pan. Drizzle them with olive oil as well.
For the kimchi pancake:
Combine all ingredients except oil into a bowl and stir well. Heat the oil in the non-stick skillet to medium-high heat. Pour in the kimchi batter and spread it out into one large even pancake. Let it cook for about 7 minutes OR until the bottom is golden brown and then carefully flip it to the other side. We used tongs and a spatula to get it flipped without breaking. Cook the other side until crispy and brown and then remove the pancake to a paper towel covered plate. Cut into slices and serve with along side the salmon.