Korean grilled salmon with kimchi fried rice is the most delicious 30-minute rice bowl dinner! Tips and tricks for perfect fried rice included.
Preparation:
To cook:
Level: Easy
Serves: 4
Ingredients
- FOR THE SALMON:
- ¼ cups brown sugar
- ¼ cups Soya sauce
- 2 cloves minced garlic
- ½ teaspoon Freshly grated ginger (about 10 graters)
- 2 tablespoons Sesame oil
- 1 tbsp Garlic chilli sauce
- 2 teaspoons Cornstarch
- 1 pound Salmon filet
- FOR THE FRIED RICE:
- 3 tablespoons Vegetable Or Light Oil
- 3 cups Leftover rice (cold)
- ½ cups Chopped kimchi, plus juice from the jar
- 2 whole Eggs
- Soy sauce and/or salt, to taste
- 3 tablespoons Butter
- 3 whole Green onions, sliced
Preparation
For the salmon:
Whisk together all ingredients except salmon in a small saucepan. Bring to a boil over medium heat, stirring as you go. As soon as the sauce boils, turn off the heat and allow the sauce to cool slightly.
Preheat grill to high heat and prepare a small baking sheet with parchment paper.
Place the salmon skin side down on the baking sheet. Brush or drizzle about half the sauce, enough to cover the entire surface of the salmon. Save the rest of the sauce for serving.
Grill the salmon in the middle of the oven for about 10 minutes until the edges are opaque. The salmon should be lightly cooked in the center. Grill an additional 2 minutes for a well-done salmon.
Serve with additional sauce to drizzle over the rice.
For the fried rice:
Preheat a large nonstick skillet with vegetable oil over medium heat. When the oil is hot, add the rice to the pan and stir a few times to heat it through and lightly toast it.
Add the kimchi and 2 tablespoons of the juice from the jar and toss to coat well. Between each mixture, let the rice rest to brown a little on the bottom.
Slide the rice to the side of the pan and crack the eggs right in the centre. Quickly scramble the eggs, mixing them into the rice as you go.
Taste the rice and add dashes of soy sauce and pinches of salt until the rice is very flavorful – at least ½ tsp salt and 2 tsp soy sauce, probably more to taste.
When the rice is crispy in some places, stir in the butter and green onions. Serve immediately.
