Every so often, I get a real craving for Kim Chi, a Korean pickled cabbage. It has a wonderful bite and I like it super hot! Served with a Dill and Rosemary Salmon, it's an awesome flavor combination.
Dill and Rosemary Salmon
Okay, this might sound weird, but whenever the pickle jar is empty, it's time to use the juice. Pour some of the juice into the bottom of a bowl. Place the Salmon fillets, skin side up, into the liquid and refrigerate for an hour or so.
Then gather up:
1/4 cup Extra Virgin Olive Oil
1 Tablespoon of dried Rosemary
A sprinkle of Kosher Salt
and a dash of Black Pepper
Set your oven to broil at 425 degrees. Remove the fillets from the bowl and place skin side down onto a greased broiler pan. Drizzle Olive Oil over the top and season with the remainder of ingredients. Place into the oven and broil for about 10 minutes or until the fillets feel firm when touched in the center.
My Grandmother used to make a beautiful Kim Chi when I was younger and I am going to have to ask her what that recipe was. There are many variations to making Kim Chi and after researching the topic a bit, I found a basic recipe that isn't too difficult.
1 pound Chinese (Celery or Nappa) Cabbage, cleaned and cut into 2-inch pieces
6 Tbs Salt
4 Green Onions (including tops), finely chopped
1 tsp fresh Ginger, finely chopped
1 clove Garlic, minced
1 Tbs Sugar
1 Tbs Paprika
1 Teaspoon Crushed Red Pepper
2 cups Water
Sprinkle the cabbage with 5 tablespoons of the salt then let it stand for 2 hours. Rinse off salt and drain. Add the remainder of ingredients except the water and mix thoroughly. Pack the vegetables in a jar and pour in the water. Cover tightly. Refrigerate the vegetables for 24 hours before serving.