Tuesday, April 12, 2011
Lemon Pepper Salmon with Sautéed Kale
Kale. Oh how I love thee. Despite the fact that I’ve done 4 summers as a member of a CSA, it wasn’t until 2010 that I really fell in love with kale. It’s a shame that I don’t have more kale recipes in my blog to represent how much I really love it. I guess because I often prepare it so simply, I’ve never felt the need to snap a photo. This recipe came about one night when I knew I wanted kale as a side item, and I also thawed some frozen salmon, with no definite plans for it. I found this simple recipe on my friend Cathy’s blog. I actually got the chance to meet her a couple years ago when I was in New York. We met up at the most amazing cupcake + wine shop, Sweet Revenge. Check out my post from that trip!
Ok, back to the recipe. This recipe was so light & delicious, and easy to whip up. I like to eat really healthy on Mondays & Tuesdays, partly to recover from indulging over the weekend, but also because I just really like light & healthy meals! By all means, you don’t have to serve the kale with salmon, and vice versa. We’ve had this kale alongside roasted pork, as well as chicken. And salmon is something we eat pretty often, so I’m always looking for new ways to prepare it.
Lemon Pepper Salmon & Sautéed Kale
1 lb salmon thawed if frozen
2 TBSP lemon juice
1 TBSP fresh thyme, or 1/2 tsp dried
2 tsp olive oil
1 tsp lemon pepper seasoning
2 cloves garlic, minced
lemon wedges (optional)
4 cups kale, chopped, thick stems removed
2 tsp extra virgin olive oil
1-2 cloves fresh garlic, minced
1/4 cup chicken or vegetable broth
salt & pepper to taste
lemon wedges (optional)
Rinse fish and pat dry. In a small bowl, combine ingredients (juice through garlic). Place fish in a zip top bag and add marinade. Turn to coat evenly. Marinate in fridge for 30 minutes to 1 1/2 hours.
Drain fish, reserving marinade. In a broiler pan 4 inches from the flame broil fish for 6-8 minutes on each side, brushing with the reserved marinade halfway through. Discard any remaining marinade. Fish is done when it begins to flake when tested with a fork.
Before serving, squeeze lemon juice over the fish.
Heat oil in a large skillet over medium high heat. Add garlic and cook for 1-2 minutes until it just begins to golden. Add kale to skillet, and sauté for 2-3 minutes. Pour in broth and reduce heat to medium or medium low. Season with salt & pepper, and continue to cook another 10-15 minutes until kale is softened to desired texture. (Some people like it softer, some like it crunchier.) Remove from heat, squeeze lemon wedges over, and serve immediately.
salmon recipe from: Cathy's Kitchen Journey, originally adapted from Better Homes & Gardens; kale: ErinsFoodFiles original