One Pan Fish And Kale Chips Recipes

ONE-PAN FISH AND KALE CHIPS

Steps:

• Heat oven to 350°F.
• Line 15x10x1-inch pan with foil; spray with cooking spray. Fold second sheet of foil, then use to divide pan crosswise in half.
• Mix first 4 ingredients until blended. Reserve half the oil mixture for later use. Add remaining oil mixture to kale in large bowl; toss until evenly coated. Spread onto one side of prepared pan.
• Place fish on other side of pan; drizzle with reserved oil mixture. Top with onions and nuts.
• Bake 25 min. or until fish flakes easily with fork. Serve with the kale.

GRILLED SALMON WITH KALE CHIPS

Steps:

• Heat a grill or grill pan over medium heat. Toss the kale leaves in 2 tablespoons olive oil, rubbing it into all the leaves. Rub another tablespoon of oil all over the salmon and sprinkle generously with salt and pepper.
• Lay the kale in an even layer, leaves overlapping slightly, over the grill pan or grates, avoiding any direct flame. Lay the salmon on top, skin side down, and grill until cooked about halfway through, 3 to 4 minutes. Flip the salmon off the kale. Remove the kale chips to a platter, if sufficiently charred. (If not, flip the kale and allow to cook 1 to 2 minutes more.) Continue cooking the salmon until marked and medium in the center, about 4 to 5 minutes more.
• Move the salmon to a platter. Toss together the herbs, lemon zest, lemon juice, garlic and remaining 2 tablespoons olive oil just before serving and sprinkle all over the top of the fish and drizzle with more olive oil to finish. Serve kale chips alongside, with lemon wedges for squeezing. (Don't squeeze over the kale in advance, or the kale chips will turn soggy.)

TERIYAKI SALMON AND KALE SHEET PAN SUPPER

Steps:

• Preheat the oven to 425°F. Strip the stems and center ribs out of the kale leaves and place the leaves on a baking sheet. Discard the ribs and stems. Tear the leaves into smaller chunks.
• Drizzle the kale with olive oil and toss, making sure the oil lightly coats all the pieces.
• Nestle the salmon among the kale leaves, skin side down (if your fillets have skin) and sprinkle them with salt and pepper. Drizzle a couple of teaspoons of teriyaki sauce over each fillet and brush it to lightly coat the surface.
• Bake for about 10 minutes, shaking the pan once to make sure the kale doesn't burn. (It should brown a little around the edges.)
• Warm the remaining teriyaki sauce in the microwave for about 15 seconds and pour it over each piece of salmon, letting it sit for a couple of minutes before serving. (I can't even wait for a plate!)

STEAMED FISH ON KALE

Steps:

• Wash greens and shake dry, allowing some water to cling to leaves. Cut into rough sections, 3 or 4 inches long; cut off and discard any stems thicker than 1/4-inch.
• Put greens in a deep skillet that can be covered, along with wine, garlic, half the butter, and some salt and pepper. Turn heat to medium-high, cover and cook, checking occasionally to make sure mixture does not dry out, until greens are just about tender, 10 minutes or so.
• Put fish on top of greens, season with salt and pepper, and dot with remaining butter. Re-cover, and cook until fish is done and greens fully tender, 5 to 10 minutes more.