Broiled Crispy Salmon with Beets and Kimchi Pancake

This recipe is a different take on salmon, and I found it in a Serious Eats column called "French in a Flash".  I was hunting for salmon recipes, and we had some golden beets that really needed to be used so it was the perfect opportunity to combine them in one dish.  I also had some leftover kimchi, after making a batch of kimchi-bacon pasta so we turned that into a side dish- a kimchi pancake.  It was a nice spicy complement to the rich savory salmon and sweet roasted beets.  The salmon is broiled on a bed of fresh thyme, which browns it nicely without over-cooking.  It is topped with toasted rosemary panko bread crumbs which brings some crunch and a great fresh herbal flavor.  This is a healthy and new way to try salmon without making it difficult.  Enjoy!

Ingredients:

3 large beets (any color)

1/4 cup panko bread crumbs

olive oil

1 teaspoon chopped fresh rosemary 

1 1/2 lb boneless skinless salmon filet (four 6 oz portions) 

Kosher salt 

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) 

 

Directions:

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.

 Turn the oven to broil.  Cook the salmon about 6 inches from the top of the heat source (second rack from the top) for 10-12 minutes or until done.  Top with the rosemary panko bread crumbs and serve. 

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.

Kimchi-Bacon Noodles

Kimchi and bacon are really a great combination.  The spicy and tangy cabbage mixed with salty smoky bacon is seriously delicious.  Not surprisingly, this recipe came from Serious Eats.  I had been wanting to make it for a while, and after ordering a fresh jar of organic kimchi and a thick slab of bacon from Arganica, I was ready and armed.  This is a recipe where the taste of the kimchi can really change the flavor of the dish, so taste it first to get an idea of what else you may need to add or forgo.   I couldn't find gochujang, a Korean hot pepper paste, so I improvised with my own mixture of ingredients we had on hand.  It turned out amazing, I have to say... though it's hard to mess up when bacon is involved.

Ingredients:  (after making it once, I recommend doubling the recipe because you will want leftovers!)

8 ounces thin spaghetti 

6 ounces bacon, chopped 

1 cup kimchi, chopped 

2 garlic cloves, minced 

1 T miso paste

1 T sriracha (hot pepper sauce- reduce this if you want it less spicy

1 t rice vinegar

1 t sesame oil

(you can replace above 4 ingredients with 2 T gochujang if you have it)

1 tablespoon butter 

2 scallions, green parts only, chopped 

Sesame seeds, for garnish 

Salt and pepper

Directions:

Bring a large pot of salted water to a boil.  Cook the pasta until al dente, reserving a few tablespoons of the cooking water.  Drain and set aside.  Meanwhile, in a large skillet, cook the bacon over medium heat until it is crisp.  Remove it with a slotted spoon, leaving the drippings in the pan. 

In a small bowl, combine the miso, sriracha, vinegar, and sesame oil and stir to combine. 

Add the kimchi and garlic to the skillet and cook for about one minute before adding the sauce mixture.

Add the pasta to the skillet and stir until well combined.  Add the butter and stir the pasta as it melts.  Taste for salt and pepper. 

Serve with green onions and bacon, and sprinkle with sesame seeds.  Yum!

Korean Brunch: Steak, Eggs, & Kimchi Rice

I saw Korean brunch advertised at a local restaurant and couldn't stop thinking about it.  Who knew when we would actually be able to make it there on a Sunday morning so I opted to just make it at home for immediate satisfaction.  Luckily I had bookmarked this great recipe from Serious Eats so I knew exactly what I wanted to make.  It does require some planning ahead, as the steak needs to be marinated over night.  It really boosts the flavor of the meat, and it came out tender and juicy using our grill press instead of an actual grill.  The kimchi rice is spicy but doesn't take over the meal- a good complement to the steak and the fried egg which adds just the right amount of creaminess to the dish.  We also decided to make some mustard greens cooked with bacon and rice vinegar to have as a side dish with the meal.   It all tasted amazing together, and it was refreshing to have something totally different and unique for brunch.  I can't wait to surprise guests in the future with this delicious meal!

Ingredients:  

1/4 cup mirin (rice wine, available in the Asian section of most grocery stores) 

2 T finely grated Granny Smith apple 

2 T soy sauce 

2 T light corn syrup 

2 T finely chopped scallion or chives

1 T korean hot pepper paste pepper paste (gochujang or kochujang) 

1 T peeled and minced fresh ginger 

2 garlic cloves, minced 

1 1/2 t toasted sesame oil 

1 1/2 t unseasoned rice wine vinegar 

Four 5-ounce pieces skirt steak 

For the kimchi rice: 

1 1/2 cups rice, cooked in salted water as directed (we used jasmine, but sushi or short grain rice would be more authentic)

Kosher salt 

2 T plus 1 t canola oil, divided 

2 cups kimchi, roughly chopped (we used one whole 16 oz jar)

2 T unseasoned rice wine vinegar 

2 T sriracha (hot sauce- you may not need this if your kimchi is already really spicy)

Freshly ground black pepper 

4 large eggs (or one per serving) 

Chopped scallions, for garnish

Find the mustard greens recipe here.

Directions:

Whisk all of the marinade ingredients together in a bowl (everything listed above the steak).  Pour into a large zip-lock bag and add the steaks.  Seal the bag and make sure all pieces of steak are coated.  Store in the fridge over night, bringing out about an hour before cooking so it can come to room temp.

For the rice:  Cook your rice according to its directions on the package, using salted water.   Meanwhile, heat your grill or grill pan to high.  Add the steaks and cook for about 3 minutes per side, enough to char the outside but still leave some pink in the middle.  Sprinkle with salt.  Take them off the heat and let them set for about 5 minutes before slicing.  

 In a skillet heat the oil and add the kimchi , sriracha, and rice vinegar.  Stir-fry for about 2-3 minutes and add to rice, mixing until all the rice is evenly coated.

Use the same skillet you cooked the kimchi in to fry your eggs.  Over medium-high heat, crack the egg right into the pan.  Sprinkle with salt and pepper, and remove when you can tell the egg white is completely set (no more clear).  Slice the steak into thin strips, against the grain.  Serve next to a mound of rice, and top with the egg.  This would go great with a simple salad, or with our bacon-rice vinegar mustard greens.