Korean Broiled Salmon with Kimchi Fried Rice

For the salmon:
Whisk together all of the ingredients except the salmon in a small pot. Bring to a boil over medium heat, stirring as you go. As soon as the sauce boils, turn heat off and allow sauce to cool slightly.

Preheat broiler to high and prepare a small baking sheet with parchment paper.

Place salmon skin side down on the baking sheet. Brush or drizzle on about half of the sauce, enough to cover the entire surface of the salmon. Save the rest of the sauce for serving.

Broil the salmon in the middle of the oven for about 10 minutes until the edges are opaque. The salmon should be slightly underdone in the center. Broil an additional 2 minutes for well done salmon.

Serve with extra sauce for drizzling over the rice.

For the fried rice:
Preheat a large nonstick skillet with the vegetable oil to medium heat. When oil is hot, add rice to the skillet and stir it a few times to heat through and toast the rice slightly.

Add kimchi and 2 tablespoons of the juice from the jar and stir to coat. Between each stir, let the rice sit to brown a bit on the bottom.

Scoot the rice to the side of the pan and crack the eggs right in the center. Quickly scramble the eggs, mixing them into the rice as you go.

Taste the rice and add dashes of soy sauce and sprinkles of salt until the rice is very flavorful—at least ½ teaspoon salt and 2 teaspoons soy sauce, probably more depending on your taste.

When the rice is crispy in some places, stir in the butter and scallions. Serve immediately.