- 1 pound salmon fillet
- Kosher salt
- 1 / 4 teaspoons cayenne pepper
- 2 dark leafy greens (1 3/4 pounds), such as collard greens, kale or a combination, hard stems removed, leaves cut into 1 inch ribbons
- 1 leek, sliced, lengthwise bisected and in 1 inch half moons cut
- 2 tablespoons extra virgin olive oil
- 1/2 cup kimchi, thinly sliced, with 3 tablespoons of juice from the jar
- 2 teaspoons of toasted sesame
- Thick toast to serve
- Arrange the lemon slices in a single layer in an 8-inch square glass baking pan. Season salmon on both sides with salt. Place the lemon slices on the skin side down. Sprinkle the top with the cayenne pepper. Pour 1/4 cup of water in the bowl.
- Cover the bowl with plastic wrap and prick some holes over it. Microwave until the salmon is only opaque and a vegetable knife slides easily through the middle, about 5 minutes. Discover and let cool. Discard salmon skin and lemon slices. Cut the salmon into large pieces and fold in slightly with the cooking liquid.
- Place the greens and leek in a large bowl and add enough water. Swish, to solve all the dirt and grit. Take out and put in a sieve. Repeat the process if the water is very dirty.
- Heat the oil in a large saucepan over medium heat. Add the greens and leeks. Cook, stir, until brown, about 3 minutes. With salt. Cook until the leeks are tender, but the greens still have some bite, about 5 minutes. Fold in kimchi and kimchi juice. Season with salt.
- Spread the vegetables on the serving plate and sprinkle with salmon and sesame seeds. Serve with toast.