Creamy Wild Salmon With Kale Recipes

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CREAMY WILD SALMON WITH KALE



Creamy Wild Salmon With Kale image

When you use a fairly expensive, rich, and well-marbled fish like wild salmon, you want to make sure you don't clutter it with too many spices or overcook it. Coconut milk maintains that velvety mouthfeel of the fish and provides a stunning backdrop to its orange-pink vibrancy. I serve the salmon with those plump pearls of Israeli couscous that play on your senses with their caviarlike texture.

Provided by Raghavan Iyer

Categories     Dinner     Salmon     Kale     Fish     Seafood     Garlic     Coconut

Yield Serves 4

Number Of Ingredients 10

1/2 teaspoon ground turmeric
1 1/2 pounds skinless, boneless wild salmon fillet in a single piece (such as Alaskan or Copper River)
1/4 cup cider vinegar
4 dried red cayenne chiles (like chile de árbol), stems discarded, ground (do not remove the seeds; see Extra Credit below) or 1 teaspoon ground red pepper (cayenne)
1 teaspoon coarse kosher or sea salt
1/4 teaspoon ground nutmeg
1 medium-size bunch fresh kale (about 8 ounces)
2 tablespoons canola oil
6 large cloves garlic, either thinly sliced or finely chopped
1 can (13.5 to 15 ounces) unsweetened coconut milk (see Extra Credit below)

Steps:

  • Sprinkle about 1/4 teaspoon of the turmeric on one side of the salmon fillet and press it into the fish. Turn the fish over and repeat with the remaining 1/4 teaspoon of turmeric. Set the salmon aside as you prepare the spice paste.
  • Combine the vinegar, chiles, salt, and nutmeg in a small bowl to make a slurry. Set the slurry aside.
  • Fill up a medium-size bowl with cold water. Take a leaf of kale, cut along both sides of the tough rib, and discard it. Slice the leaf in half lengthwise. Repeat with the remaining leaves. Stack the leaf halves, about 6 at a time, one on top of the other, and roll them into a tight log. Thinly slice the log crosswise; you will end up with long, slender shreds. When cutting the kale, you can't help notice how strong smelling and grassy it is (no wonder I love the smell of fresh-mowed grass in the summer). Dunk the shreds into the bowl of water to rinse off any grit, then scoop the shreds out and drain them in a colander. Repeat once or twice if the kale does not appear clean.
  • Heat the oil in a large skillet over medium-high heat. Once the oil appears to shimmer, add the turmeric-smeared fillet to the skillet. The instant sizzle and sear will turn the salmon light brown on the underside, about 2 minutes. Turn it over and repeat with the second side, about 2 minutes. Transfer the fish to a plate. Add the garlic to the skillet and stir-fry it until light brown and aromatic, about 1 minute.
  • Pour the vinegar-based spice slurry into the skillet and stir to mix with the garlic. Simmer, uncovered, stirring occasionally, about 2 minutes. The pungency will slap you in the face (in a good way-I promise) and the liquid will release all the browned bits of fish from the bottom of the skillet into the thin sauce.
  • Add the kale shreds and stir to coat them evenly with the liquid. Pour 1/2 cup of water into the skillet and stir. Lower the heat to medium, cover the skillet, and stew the kale, stirring occasionally, until the shreds are tender when tested (and tasted, I hope), 5 to 8 minutes.
  • Stir the coconut milk into the kale. Let the milk come to a boil uncovered. Add the seared salmon to the liquid, basting it to make sure it continues to poach. Cook, uncovered, scooping up the sauce and basting the fish occasionally, until it barely starts to flake, 3 to 5 minutes.
  • Transfer the fish to a serving plate. Let the sauce boil, uncovered, stirring occasionally, until it thickens, 3 to 4 minutes. Pour the sauce over the salmon and serve.
  • Extra Credit
  • A stout bunch, dark green and spritely, Tuscan kale stands for the epitome of winter bravado. Even though it grows all through the year, we often associate kale with cold weather, that brightness among a sea of white, very much like the evergreen Christmas tree. Curly, ornamental (those tight bases of light purple leaves with a frizzy head of green), or Russian kale-all varieties work well for this recipe. Bursting with antioxidants, vitamins A and C, and iron, kale is a nutritional powerhouse among a sea of greens. Its tough leaves make it harder to cook than some greens, but with the right amount of moisture, it turns tender within about 5 minutes.
  • To grind the chiles de árbol, pulverize them in a spice grinder (like a coffee grinder) until they are the texture of finely ground black pepper. The heat from freshly ground dried chiles is much more intense than preground cayenne.
  • Before opening a can of coconut milk, shake it well to make sure the thick milk gets dispersed evenly. If the can sits around unopened, the thicker part usually floats to the top and congeals into a creamy mass. If shaking does nothing (usually if the can has been sitting in a cool spot, this will happen), then once you open the can, scrape the contents into a small bowl, and whisk the thicker milk with the wheylike separated liquid to create an evenly thick milk.

SHEET PAN BLACKENED SALMON WITH GARLICKY KALE



Sheet Pan Blackened Salmon with Garlicky Kale image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

4 tablespoons extra-virgin olive oil, divided use
Four 8-ounce portions wild salmon, skin on, pin bones removed
Kosher salt
1/2 teaspoon cayenne pepper
1/2 teaspoon sweet paprika
1 teaspoon garlic powder
1 teaspoon dry mustard powder
1 large bunch Tuscan kale, (about 12 ounces) stemmed and torn into bite-size pieces
4 large garlic cloves, minced
1 teaspoon dried oregano
Grated zest and juice from 1 large lime
1 teaspoon honey

Steps:

  • Preheat oven to 400F. Set an oven rack in the lower-middle position.
  • Prepare the salmon: Use 1 tablespoon of the olive oil to grease the bottom of a rimmed sheet pan. Place the salmon, skin side down, on a flat surface and season with salt. In a small bowl, mix together the cayenne pepper, paprika, garlic powder, and mustard and set aside. Sift an even layer of the spices over the salmon and arrange filets skin side down, on the baking sheet, with space between each.
  • Prepare the kale: In a medium bowl, massage the kale with the remaining 3 tablespoons olive oil and the garlic. Arrange it all around (but not covering) the fish on the pan. Sprinkle the oregano on top of the salmon.
  • Cook the salmon: Place the pan in the lower-middle rack and roast for 10 to 12 minutes for medium to medium-rare salmon. (For well-done fish, leave in the oven an additional 5-8 minutes.) Remove the pan from the oven and sprinkle all of the lime zest and juice over the fish. Drizzle with honey. Serve immediately.

GRILLED SALMON WITH CURLY KALE & A NOILLY PRAT SAUCE



Grilled salmon with curly kale & a Noilly Prat sauce image

Treat your salmon fillets to a touch of luxury with this creamy, rich sauce - by Rick Stein

Provided by Rick Stein

Categories     Dinner

Time 30m

Number Of Ingredients 9

4 x 175-200g/6-8oz pieces thick salmon fillet , skinned
50g butter ,melted
140g curly kale , shredded
steamed waxy new potatoes , to serve
600ml fish stock
4 tbsp double cream
4 tbsp Noilly Prat (dry white vermouth )
85g chilled unsalted butter , cut into small pieces
1 tsp fresh thyme leaf

Steps:

  • Preheat the grill to high. Make the sauce: pour the stock, cream and Noilly. Put into a medium-sized saucepan and boil rapidly until reduced by three-quarters. Turn off heat and keep warm.
  • Brush the salmon on all sides with half the melted butter and season. Place on a lightly buttered baking tray and grill for 8 minutes until just cooked through.
  • While the salmon is cooking, bring a large pan of salted water to the boil, add the kale and cook for 3-4 minutes. Remove, drain well and return to the pan, then add the remaining melted butter and toss. Cover pan to keep warm.
  • Bring the sauce to a simmer, then whisk in the chilled butter one piece at a time. Stir in the thyme and season to taste.
  • To serve, divide the kale between 4 warmed plates and top each with a piece of salmon. Spoon some of the sauce over the fish and the rest around the kale. Serve with steamed new potatoes and any remaining sauce in a small jug.

Nutrition Facts : Calories 651 calories, Fat 54 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 1 grams fiber, Protein 38 grams protein, Sodium 0.99 milligram of sodium

EASY KALE AND SALMON SALAD



Easy Kale and Salmon Salad image

A great choice for lunch or dinner, this easy kale and salmon salad is topped with buttery toasted panko and Pecorino Romano cheese.

Provided by AmandaLeann

Categories     Kale Salad

Time 25m

Yield 4

Number Of Ingredients 13

2 tablespoons butter
½ cup panko bread crumbs
2 cloves garlic, chopped
⅓ cup Cheese, pecorino romano
4 tablespoons olive oil
1 medium lemon, juiced
¼ teaspoon red pepper flakes
salt and ground black pepper to taste
8 cups chopped kale
4 (4 ounce) salmon fillets
1 tablespoon Cheese, pecorino romano
1 medium avocado, sliced
¼ teaspoon everything bagel seasoning, or to taste

Steps:

  • Melt butter in a large skillet over medium heat. Add bread crumbs; cook and stir until golden brown, about 2 minutes. Transfer bread crumbs to a small bowl. Reserve skillet.
  • Mash garlic cloves in a small bowl into a paste. Whisk in 1/3 cup Pecorino Romano cheese, olive oil, lemon juice, and pepper flakes. Season dressing with salt and pepper.
  • Combine kale and dressing in another bowl; toss to coat. Let sit for 5 minutes.
  • Season salmon with salt and pepper. Place in the skillet over high heat; cook for 2 to 3 minutes on each side. Remove from the heat and break into pieces.
  • Top kale with salmon, toasted bread crumbs, and 1 tablespoon Pecorino Romano. Drizzle remaining 1 tablespoon olive oil over top and add avocado slices and everything bagel seasoning.

Nutrition Facts : Calories 529.6 calories, Carbohydrate 30.8 g, Cholesterol 76.2 mg, Fat 35.1 g, Fiber 7.3 g, Protein 31.8 g, SaturatedFat 9.8 g, Sodium 382 mg, Sugar 0.5 g

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