Kimchi Beurre Blanc Salmon with Steamed Rice

• 150 g Sushi rice
• 300 ml Water
• 2 pieces Salmon fillet, skin on
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 120 g Unsalted butter, cold
• 1 medium Shallot
• 150 ml Dry White Wine
• 1 tbsp Rice vinegar
• 120 g Kimchi
• 10 g Fresh chives

1. Rinse the sushi rice in cold water until the water runs mostly clear. Tip into a saucepan with the water, bring to the boil, then cover and cook on the lowest heat for 12 minutes. Remove from the heat and leave, covered, for 10 minutes.
2. While the rice cooks, pat the salmon dry and season all over with the fine sea salt and black pepper. Finely chop the shallot. Finely chop the kimchi, then set aside 1 tbsp of its brine for finishing the sauce.
3. Heat a frying pan over medium-high heat and add the salmon skin-side down. Cook for 4 to 6 minutes until the skin is crisp and the flesh is mostly opaque up the sides, then turn and cook for 1 to 2 minutes until just cooked through. Transfer to a warm plate, skin-side up, and rest while you make the sauce.
4. In a small saucepan over medium heat, simmer the shallot with the dry white wine and rice vinegar until reduced to about 2 tbsp and syrupy. Lower the heat and whisk in the cold unsalted butter a cube at a time, keeping the sauce just warm so it stays glossy. Once all the butter is incorporated, stir in the chopped kimchi and the reserved kimchi brine, then remove from the heat.
5. Finely snip the fresh chives and stir most of them into the kimchi beurre blanc. Fluff the rice and divide between plates, then top with the salmon. Spoon over the sauce and finish with the remaining chives.

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