30 minutes
Embark on a culinary journey with this comforting and vibrant salmon and kimchi stew. Marrying the rich, fatty flavor of salmon with the tangy zest of kimchi and aromatic ginger, this dish is a symphony of flavors perfect for a cozy evening at home.
Salmon Fillet, skinless, cut into 2-inch chunks
0 oz
tablespoons
Ginger, peeled and minced
tablespoons
Garlic Clove, minced
each
cups
Scallions, thinly sliced, white and green parts separated
each
cups
Spinach, fresh
cups
tablespoons
tablespoons
Black Pepper, freshly ground
to taste
1. Season Fish
Pat the salmon dry with paper towels and season both sides with a pinch of black pepper. Cut into 2-inch chunks and set aside.
2. Sweat Aromatics
Heat a pot over medium heat and add the avocado oil. Add the white parts of the scallions, ginger, and garlic to the pot with a pinch of salt. Cook, stirring frequently, until the aromatics are fragrant and tender, about 3 minutes.
3. Add Kimchi
Stir in the kimchi and continue to cook for another 2 minutes, allowing the flavors to meld and intensify.
4. Add Cooking Liquid
Pour in the chicken broth and bring the mixture to a simmer.
5. Add Fish and Greens
Add the spinach leaves with a pinch of salt, stirring gently until just wilted. Place the salmon chunks into the stew, spooning some liquid over them. Cover the pot with the lid and simmer over low/medium heat until the salmon is just cooked through, about 3-4 minutes.
6. Finishing Flavors
Turn off the heat and stir in the green parts of the scallions. Taste the stew and adjust the seasoning with black pepper or a dash more soy sauce if needed.
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