Saturday, January 25, 2014

Mustard and Herb Crusted Salmon with Rainbow Kale

So many customers I talk to say they simply just don't have the time to make healthy meals during the week. I can sympathize with them - when you get home from a long day the last thing you want to do is make a meal that will take hours. Baked salmon is one of my quick, go-to meals because it cooks in under 15 minutes and it offers so many great health benefits. I was strolling the produce section this week after work and found a container of Cut 'N Clean rainbow kale.

It was so pretty, I just had to give it a try and knew it would be great paired with fatty fish. If you can't find this kind of kale in your grocery store, simply substitute regular kale.

Because this meal is so simple and packed with good-for-you ingredients, you will start to realize making (rather than ordering) dinner is well worth it.

1. Preheat oven to 375. Line a baking sheet with aluminum foil and coat with cooking spray. Lay salmon fillets on top.

2. Sprinkle salmon with spices, salt and pepper.


3. In a small bowl, combine Dijon and honey and coat each fillet with an even layer. Bake for 15 minutes.

4. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and shallot and cook until golden brown, about 3 minutes. Add sundried tomato and cook 1 minute longer. Season with salt and pepper.


5. Add kale and chicken stock (or wine) and cook, stirring constantly, until kale has slightly wilted. Remove from heat.



6. To serve, place kale mixture on a large platter and top with warm salmon fillets. Serve immediately.


Mustard and Herb Crusted Salmon with Rainbow Kale
Serves 4

All you need:
4 (5 oz.) fresh salmon fillets
1/2 teaspoon dried chopped garlic
1/2 teaspoon herbs de Provence (a mixture of savory, marjoram, rosemary, thyme oregano and lavender leaves; look for it in the spice section of your grocery store)
2 tablespoons Dijon mustard
1 teaspoon honey
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1 large or 2 small shallots, minced
1/2 cup julienned sundried tomatoes (not packed in oil)
8 oz. cut and clean kale (or 2 small bunches, de-stemmed, washed and torn into pieces)
1/2 cup chicken stock (or dry white wine)
Salt and pepper, to taste

All you do:
1. Preheat oven to 375. Line a baking sheet with aluminum foil and coat with cooking spray. Lay salmon fillets on top.
2. Sprinkle salmon with spices, salt and pepper.
3. In a small bowl, combine Dijon and honey and coat each fillet with an even layer. Bake for 15 minutes.
4. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and shallot and cook until golden brown, about 3 minutes. Season with salt and pepper.
5. Add kale and chicken stock (or wine) and cook, stirring constantly, until kale has slightly wilted. Remove from heat.
6. To serve, place kale mixture on a large platter and top with warm salmon fillets. Serve immediately.





No comments:

Post a Comment