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."
Try it:
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,
Alyce
@Steve: Ditto!
ReplyDeleteThat's such a great salmon recipe. I love buying packet salmons and tilapia.
ReplyDelete@Minnie--Thanks for reading!!!
ReplyDeleteI'm sold on this salmon. Not only can I have it available anytime (it's in the freezer "pantry,") it's easily unthawed in a pan of cold water while I bring a little bit of cheese to room temperature for a starter.
FAST...
if u don't cook with wine what is a good substitute for this recipe?
ReplyDelete@Anonymous Chicken broth would be scrumptious in place of the wine. Let me know if you try it!
ReplyDeleteI had everything in the house except for kale, which was on sale for a buck at the grocery store across the street. DH expected leftover chicken tonight. Boy, was he surprised. Also he LOVES kale! I substituted a lime for the lemon since that's what I had on hand. It was delicious!
ReplyDeleteThis recipe is going into my recipe binder. Thanks!
@Unknown I'm so glad you liked it. Also that the lime worked in place of lemon. Sounds yummy.
ReplyDeleteDelicious! Ditto on going into my recipe book..
ReplyDeleteThis tasted awesome and was very easy!! The only changes we made were to substitute chicken stock for the white wine and add a bit more red pepper. Turned out great! Thank You!
ReplyDelete@Anonymous So happy you were able to tweak the recipe to suit you. I never dreamed something I whipped up just to have something for dinner one night would turn out to be the most popular recipe on the blog, but it is! I'm crazy about fish cooked in or on top of vegetables.
ReplyDelete