Aloha Pineapple Kimchi With Teryaki Salmon

1.	To make the kimchi, place the garlic, ginger, sugar, gochugaru, coriander leaves, fish sauce and water in a blender or food processor and blend until smooth.
2.	Combine the spice mixture with the pineapple in a bowl and allow to sit at room temperature for 30 minutes then refrigerate, unless you’re using it right away.
3.	It makes around 1 litre.
4.	While the kimchi rests, prepare the salmon.
5.	Pat the skin dry with kitchen paper.
6.	Season both sides with salt.
7.	Heat a medium nonstick frying pan over a medium-high heat, then add the oil, swirling to coat the pan.
8.	Add the garlic, then the salmon, skin-side down.
9.	Cook for about 4 minutes, then sprinkle with the sugar or honey before flipping over.
10.	Pour the tamari on top and allow it to swirl under the salmon.
11.	Add the spring onions and reduce the heat to medium-low.
12.	Continue to cook for another 1-2 minutes, or until both sides are glazed and browned and flesh begins to flake apart when pierced with a fork or tip of a knife.
13.	Spoon the kimchi over the top of the salmon and garnish with the microgreens. Serve immediately.
14.	Refrigerate the remaining kimchi in a tightly sealed container for up to 3 months.

Tags: Issue 237

	500g salmon fillet, skin on, cut into 4 pieces
	a pinch of salt
	1 tablespoon rapeseed oil
	3 small garlic cloves, mashed
	1 teaspoon honey or sugar
	1 tablespoon tamari or light soy sauce
	2 spring onions, cut on diagonal into 5cm lengths
	microgreens, to garnish
	FOR THE KIMCHI
	2 tablespoons grated garlic (about 6-9 cloves)
	1 tablespoon peeled and grated fresh ginger
	1 teaspoon granulated sugar
	4 tablespoons gochugaru (Korean red pepper flakes) or Aleppo chilli flakes, or 2 tablespoons crushed chilli flakes, smashed in a mortar and pestle or ground in a spice grinder into finer flakes
	2 tablespoons finely chopped coriander leaves
	2 tablespoons fish sauce
	3 tablespoons water
	1 ripe pineapple, peeled and cut into 2.5cm cubes (core included)