Yields: 4

4 ea salmon fillets skin on, 5-6 oz
2 cup kimchi, finely chopped
½ cup soy sauce, low sodium
4 T olive oil
¼ cup cilantro, chopped
½ cup green onions, chopped
½ lb kale, stems discarded, largely chopped
¼ cup white wine vinegar
1 ea onion, small diced
2 ea garlic cloves, minced
2 T ginger, minced
2 ½ cup cooked brown rice, or your choice
2 T toasted sesame seeds
Salt and pepper to taste

In a shallow pan, marinate salmon with soy sauce and white wine vinegar for 30 minutes. Remove and pat dry. Heat up a pan with 2 T olive oil in medium heat. Place salmon skin side down and sear for 5 minutes undisturbed. This will ensure a crispy skin. Then sear on to the other side for additional 2 minutes. Remove and set aside. Using the same pan, add 2 T olive oil. Sauté onion until translucent. Add garlic, ginger and kale, 4 minutes. Stir until kale is wilted, add kimchi until warm through. Finish off with cilantro and green onions. Plate with brown rice on the bottom, salmon, kimchi, and toasted sesame seeds for garnish. Enjoy!