The steamed salmon is infused with the aroma of ginger, scallions and cilantro stems. It’s paired with crunchy red kale and our favorite white kimchi, a much milder fermented cabbage that adds a lovely brightness while balancing the richness of salmon. Cook, relax and enjoy!
What you'll need:
1 cup jasmine rice
1 oz fresh ginger
2 Tbsp tamari
1 Tbsp rice wine vinegar
1 Tbsp toasted sesame oil
5 oz red kale
3 oz white kimchi from Kimchi Kooks
12 oz skin-on salmon
neutral oil such as vegetable or safflower
Rinse rice in a fine-mesh sieve until water runs clear. Combine rice, a pinch of salt and 1½ cups water in a small saucepan. Bring to a boil, reduce heat to low and cover. Cook until water is absorbed and rice is tender, 15 minutes. Set aside, covered, 5 minutes, then fluff with a fork.
Make ginger-sesame sauce
Peel ginger and grate half into a small bowl. Add tamari, rice wine vinegar, 2 teaspoons sesame oil and a pinch of sugar and whisk to combine.
Thinly slice scallions, separating whites and greens. Thinly slice remaining ginger. Pick cilantro leaves from stems and reserve stems. Remove kale stems and tear leaves into bite-size pieces. Coarsely chop kimchi. Using a sharp knife, score salmon skin about at ½-inch intervals and season with salt.
Fill a large saucepan with 1-inch water and fit with a steamer basket. Bring water to a simmer. Scatter scallion whites, cilantro stems and sliced ginger over basket and top with salmon, skin-side up. Cover and steam until salmon is cooked through, 5–7 minutes.
Heat 1 tablespoon oil in a large skillet over medium-high. Add kale and ¼ cup water. Cover and cook until wilted, about 3 minutes. Add kimchi and 1 teaspoon sesame oil and toss to combine; season to taste with salt.
Remove fish from steamer and discard ginger, cilantro stems and scallion whites. Serve fish over rice topped with reserved scallion greens and cilantro leaves. Drizzle with ginger-sesame sauce and serve kimchi kale alongside. Enjoy!
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