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With fresh salmon being unavailable until the summer, try using Irish organic salmon.

Fred Lum/The Globe and Mail

This simple dish is full of flavour and makes a good match for Spicy Rice or Korean sweet potato noodles. Kimchi is available in Asian stores.

Servings: 4

Ready time: 55 minutes, including marinating

Wine pairings:

To honour regional custom, you might serve this dish with soju, the grain-based spirit sometimes referred to as Asian vodka. It comes with relatively tame alcohol, at about 20 per cent, but enough to stand strong against salty soy sauce and the spices in Lucy’s recipe. There’s beer, too, but I’d sooner recommend off-dry riesling, with its sweet-tart verve, or chilled, crisp red Beaujolais. - Beppi Crosariol


4 fillets of salmon (6 oz/170 g each)

Salt and freshly ground pepper

2 tbsp mayonnaise

1/4 cup finely chopped kimchi

1 tbsp Korean chili paste (gochujang)

2 tbsp dark soy sauce

2 tbsp olive oil

2 tbsp chopped cilantro

2 tbsp finely chopped green onions


Preheat oven to 450 F.

Place salmon pieces skin side down in a baking dish. Season with salt and pepper. Combine mayonnaise, kimchi, gochujang, soy sauce and olive oil and brush over salmon. Marinate for 30 minutes.

Bake for 10 to 15 minutes, depending on thickness of salmon, or until still slightly pink in centre.

Garnish each portion of salmon with cilantro and green onions.

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