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salmon with kale sauté recipe

Written on Sunday, September 4, 2016 | 5:51:00 PM

makes: 4 servings (1 salmon fillet and about 1½ cups kale each)

prep: 25 minutes     grill: 8 minutes       cook: 10 minutes

Ingredients : 
- 4 5-ounce fresh or frozen skinless salmon fillets, about 1 inch thick
- 1 teaspoon dried thyme, crushed
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon cayenne pepper
- 1 teaspoon olive oil
- 1 medium shallot, finely chopped (2 tablespoons)
-1 clove garlic, minced
- 12 ounces fresh kale, torn and stems discarded
- 1 teaspoon finely shredded lemon peel
- 1⁄8 teaspoon salt
- Lemon wedges

Preparation Method :
1) Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside. In a small bowl stir together the thyme, garlic powder, the ¼ teaspoon salt, and the cayenne pepper. Sprinkle tops of fillets evenly with seasoning mixture.

2) For a charcoal grill, place fish on the greased grill rack directly over medium coals. Grill, uncovered, for 8 to 12 minutes or until fish begins to flake when tested with a fork, turning fish once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on greased grill rack over heat. Cover and grill as directed.) Cover fish to keep warm.

3) In a Dutch oven cook shallot and garlic in hot oil over medium heat for 2 to 4 minutes or until tender. Add kale and lemon peel. Cover and cook for 2 minutes. Uncover and cook for 6 to 8 minutes more or just until kale is beginning to wilt, turning with long-handled tongs to cook. Sprinkle with the 1⁄8 teaspoon salt. Serve salmon with kale and lemon wedges.


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