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Today, I’m sharing a guest post recipe for seared salmon with baby kale from David Crowley of Cooking Chat. David is a fellow Sunday Supper blogger and quite the talented foodie! He is equally passionate about healthy living, so I wanted to give him center stage to share a recipe from his new cookbook, “Collards & Kale: 20 recipes that will have you loving your greens”. Bon Appetite. 🙂 ~Amee
I’ve come across so many people that have yet to acquire a taste for kale and other healthy greens. We feature them a lot here, with our creativity aided through participation in farmshares that provide a weekly delivery of fresh local vegetables that need to be used. Recently I pulled together some of my favorite healthy recipes for cooking with greens in a new cookbook “Collards & Kale: 20 recipes that will have you loving your greens”.
Today I’m sharing one of my favorite recipes from the Collards & Kale Cookbook. I know Amee has a lot of readers interested in healthy and delicious meals, so I hope you like this one! This recipe actually combines two things I love: baby kale tossed with a tasty maple vinaigrette, served with a simple pan seared salmon that is a go-to recipe in our house.
Baby kale is especially good for salads. I do use “grown up kale” in salads, too, but usually combine it with some lettuce as the flavor can be a bit strong. Baby kale is good as the only green in a salad, especially with a dressing that has a touch of sweetness to offset the bitter green. You certainly have a nutrient packed meal when you make this Seared Salmon with Baby Kale recipe.
Each of the recipes in Collards & Kale comes with a wine pairing suggestion. Sauvignon Blanc is a reliable choice for the Asian accented salmon in this dish; Picpoul de Pinet could also work nicely. In case you’re not familiar, Picpoul is a white grape found in the Languedoc region of Southern France.
- 2 tbsp extra virgin olive oil
- 2 tbsp maple syrup
- 1 tsp mustard
- 1 tsp apple cider vinegar
- pepper to taste
- 5 ozs baby kale or other baby greens
- 10 to 12 ozs wild salmon fillet
- ¼ cup soy sauce preferably lower sodium
- 1 tbsp canola oil
- 1 tsp brown rice vinegar
- 1 tsp honey
- ½ tsp garlic powder
- generous pinch ginger
- Make the vinaigrette: combine the syrup, olive oil, soy sauce and vinegar in bowl.
- Whisk in the mustard.
- Add salt and pepper to taste.
- Toss the baby kale with the vinaigrette in a large bowl and set aside.
- Make the marinade: combine the marinade ingredients, soy sauce through ginger, in a mixing bowl.
- Rinse and pat salmon dry, then place in a large bowl.
- Pour 2/3 of the marinade over this fish.
- Set the remainder of the marinade aside.
- Turn the fish over gently so that it becomes well-coated with the marinade.
- Let the fish marinate for 10 minutes.
- After the salmon has marinated for 10 minutes, spray a skillet with cooking oil and heat the pan on medium high.
- When the pan is hot, remove the fish from the marinade and gently shake off some of the excess marinade–keep some to cook in with the fish.
- Place the fish skin side down in skillet, and cook for 4 minutes without moving the fish.
- After 4 minutes, use a spatula to turn the fish over.
- Cook the salmon 2 minutes after turning it flesh side down.
- Turn the fish back to the skin side one more time.
- Spoon a couple tablespoons of the reserved marinade over the fish after turning it, and let it cook in for 1 to 2 more minutes.
- Gently cut open the fish at a thick spot to check for doneness.
- The actual time will depend on the thickness of your fillet, but it likely be done after the 8 minutes total cook time.
- Plate a serving of kale, then cut a portion of salmon to serve alongside it.