Lemon salmon with kimchi fried rice

This recipe is our favorite for guests. Most people like salmon, and kimchi gives it a new taste. Kimchi fried rice is uncomplicated and easy to prepare, so you can concentrate on preparing the perfect, juicy fish.

Time: 45 minutes

Ingredients:

For the salmon : 

• 2 salmon fillets 
• 2 slices of lemons 
• Juice of ½ lemon 
• 60 ml olive oil 
• 3 garlic cloves – 1 chopped for the dressing, 2 for the baking tray 
• 1-2 tbsp honey 
• salt and pepper 
• Italian herbs 

 For the kimchi fried rice:

• 200g cooked rice 
• 1-2 tbsp sesame oil 
• 1 onion 
• 2 cloves of garlic 
• 150g kimchi ( Doctor Kimchi - Every Day Kimchi ) 
• 100g grated carrots 
• 1 kimchi shot ( Doctor Kimchi Shot ) 
• 1 egg 
• 2 tbsp soy sauce 

Preparation:  

 For the salmon:

• Preheat the oven to 180° top/bottom heat (160° fan oven) and grease a suitable baking dish with a little olive oil. 
• Pat the salmon fillets dry, season with salt and place in the baking dish. 
• TIP: I would let frozen salmon gently thaw in the refrigerator beforehand .  
• Wash half the lemon with hot water, dry it and cut it into approx. 3 mm thick slices, then halve the slices again. DO NOT peel the 2-3 garlic cloves, just press them down a little with the heel of your hand/spatula (this will release the aroma). Option: Quarter a small, fresh, whole bulb = for garlic fans. 
• Distribute the halved lemon slices and garlic around the salmon fillets. 
• Mix 60 ml olive oil (approx. 5 tbsp), lemon juice and 1-2 tbsp honey and a clove of garlic and season generously with salt and pepper, season again if desired. 
• Pour the dressing over the salmon fillets, distribute Italian herbs on the salmon fillets and cook in the preheated oven on the middle rack for about 20 minutes. 
  

For the kimchi fried rice

• Cut the onion into thin slices. Chop garlic. Finely slice the spring onions to serve. 
• Add sesame oil to a large, non-stick pan. Add onions and garlic and sauté until soft, about 5 minutes. 
• Add 3/4 of the kimchi, the carrots and a kimchi shot to the pan with the onions and garlic. Toss everything well to warm it up. Add the cooked rice, increase the heat to medium-high and toss well to loosen the rice. Add soy sauce and toasted sesame oil and toss well again. Add the egg and stir quickly to distribute everything well. Serve the kimchi fried rice straight from the pan with the salmon, the remaining kimchi, the spring onions and, if desired, sesame seeds. 

Recipe based on Emmi Koch Simple