Scallion Salmon with Tomato, Melon, Kimchi Salad
This 30-minute, foolproof dinner is exactly what you want this time of year. Cooking the Mission Fish’s king salmon skin side up in a 300-degree oven keeps the kitchen cool, ensures the salmon doesn’t overcook, and minimizes fishy odors. The green onions steam under the tender fillet, infusing it with savory sweet flavor.
While the fish cooks, make the salad. The cucumber kimchi from MinHee Hill Gardens is the perfect spicy, funky compliment to super ripe melon and tomatoes, but feel free to swap in whatever variety of kimchi you’d like. The salty-sweet-funky-fresh flavors are an excellent mix on their own, but together the salad really is the perfect contrast to the rich, buttery fish. You’ll have more salad that you need for this single meal, but leftovers are perfect the next day with some cold cubed tofu for lunch.
Ingredients and Farms
8-10 ounce king salmon fillet - $16 Mission Fish
3 tablespoons olive oil, divided
4 scallions, divided - $2
3/4 pound San Juan melon (or other muskmelon) - $2 Fiddler’s Green
12 ounces tomatoes (2-3 medium or one large) - $4 Smith Farms
1 cup kimchi, preferably cucumber kimchi - $5 MinHee Hill Gardens
salt and pepper to taste
Directions
Line a small baking sheet with parchment paper. Season the salmon with salt and pepper. Finely chop two scallions crosswise. Place the scallions on the parchment paper in an even pile the size of the salmon. Drizzle the scallions with 1 tablespoon olive oil. Place the salmon on top of the scallions, skin side up. Place in the oven, turn the oven on to 300F, and cook until just cooked through, about 18-20 minutes.
While the salmon cooks, prepare the salad. Cut two scallions into thirds, then finely slice lengthwise. Add to a bowl of ice water and set aside. Cut 1/4 of San Juan melon into 1/2-inch slices and add to a large bowl. Cut tomatoes in half through the core, then cut into 1/2-inch slices and add to the bowl. Cut 1 cup kimchi into bite sized pieces and add to the bowl. Add two tablespoon olive oil and 2 tablespoons of the kimchi brine. Season well with salt and pepper. Carefully toss to coat.
Cut the cooked salmon in half. Carefully flip with a spatula and transfer fish and scallions to two plates. Plate the salad next to the salmon, making sure to spoon over any collected juices from the bottom of the bowl. Drain the scallions and garnish the salad.
Enjoy!
Recipe by Meleyna Nomura