I'm a firm fan of the frozen salmon that comes in the individual or duo vacuum pack. It's delicious, less expensive than fresh, and sometimes fresher than the fish in the seafood case. I've been buying packages all summer long at a price of about $4 and change per approximately 6 oz. serving. (This is a quote from my blog, DINNER PLACE-- THE SOLO COOK.)
What I didn't say was that I've been shopping at Whole Foods for this fish. And it. is. lovely. While we've been taught to beware of frozen fish, places like Whole Foods (or mail order Alaskan salmon companies) truly have incredible frozen fish. That information comes straight from one of their fishmongers.
This is a fun one-pan meal. You cook up some onions, garlic, and kale with lemon and white wine...top with salmon, put a lid on it and call it dinner.
Just for grins, read through this method before cooking. I don't think you'll need to refer back every other blink to the "recipe."
salmon on kale with lemon and thyme serves 2
Heat a 12-inch, deep skillet over medium high heat with 2 tablespoons olive oil. Add a chopped large onion and sauté for about 5 minutes with 1 /8 teaspoon crushed red pepper. Add 2 cloves minced garlic and cook another minute. Season with a pinch each of kosher salt and pepper and a teaspoon of fresh thyme (or 1/2 teaspoon dried thyme), chopped. Stir.
Add 5 ounces chopped kale (2-3 cups) and let cook down, stirring occasionally, 2-3 minutes. Add 1 teaspoon grated lemon rind, the juice of one lemon, 1/4 cup white wine, and season liberally with kosher salt and pepper.
Add 2 salted and peppered salmon filets (about 6 ounces each) skin down. Reduce heat to low. Cover and steam about six minutes or until salmon is just barely firm, but still moist at center.
Spoon greens out onto a plate and top with salmon. Serve hot or at room temperature.
Sing a new song,