Pan Roasted Salmon with Lemony Kale
"A Kelly Brett Specialty - Based on a recipe by Chef Michael Symon."Serves 4 | Prep Time 5-15 Minutes | Cook Time 5 Minutes
Why I Love This Recipe
It's quick to prepare and delicious. Kelly barely tolerates fish and doesn't care for kale but still enjoys it.
Ingredients You'll Need
4 (6 ounce) Skinless Salmon Fillets
4 Tablespoons Olive Oil (divided)
1/2 Teaspoon Crushed Red Pepper Flakes
8 Cups Kale (large stems cut off, sliced into about 2" segments)
1 Cup + 1/3 Cup Chicken Stock
1 Lemon (zested and juiced)
1 Teaspoon + 1/8 Teaspoon Kosher Salt (or to taste)
1/4 Teaspoon Black Pepper (or to taste)
1/8 Teaspoon Freshly Ground Black Pepper (or to taste)
1/2 Cup Dill, Chopped (or a big handful)
This recipe cooks FAST. Prep all ingredients ahead of time. (Don't fuss about juicing the lemon, cut in half and squeeze by hand, that'll be enough juice.)
Place two large sauce pans over medium-high heat.
Use 1 teaspoon Kosher salt and 1/4 teaspoon black pepper to season the salmon on both sides.
Add 2 tablespoons of olive oil to one of the pans. Arrange all 4 pieces of fish in the pan and cook until the salmon begins to brown and release from the pan, about 2 minutes.
While the fish is browning add the remaining 2 tablespoons of olive oil and kale to the second pan. Season with the crushed red pepper flakes, 1/8 teaspoon Kosher salt and 1/8 teaspoon freshly ground black pepper.
Turn the fish over and cook until the other side is lightly browned and cooked to medium, about 1 minute.
Add the chicken stock, lemon zest, and dill to the fish. Reduce heat to low and allow to simmer while cooking the kale.
Mix in the lemon juice and about 1/3 cup stock with the kale. (It's okay if the kale chars a little bit on the bottom, it adds a little extra flavor.)
Put half the kale in a bowl and the rest on a serving platter. Place the fish on top of the kale on the platter and drizzle the remaining sauce from the pan on top of the salmon.
-Replace salmon with any firm fish fillet.
-Replace chicken stock with any neutral stock.
-Replace dill with any soft herb.
-Replace kale with Swiss chard or spinach (not baby spinach).