Family Meal: Crispy Garlic and Lemon Crusted Salmon
with creamed kale and charred grape tomatoes
$9.95 per serving
Prep & Cook Time:30-40 min.
Cook Within:3 days
Spice Level:Not Spicy
A note about serious food allergies
Something magical happens when you patiently fry slices of garlic until they're golden brown. These crispy little chips add mellow garlic flavor and a pleasant crunch to this pan-seared salmon. Along with lemon zest for citrusy lightness, the aromas alone are enough to win you over. The delicate creamed kale and charred grape tomatoes round out a meal packed with freshness and flavor.
Line a plate with a paper towel. Slice garlic very thinly and spread into a single layer in a medium non-stick pan with 1 Tbsp. olive oil. Place pan over medium heat. As soon as oil begins to bubble, turn heat to low. Cook 8-12 minutes, as garlic slices slowly dry out and begin to brown. Once they are golden brown, immediately remove to towel-lined plate and allow to cool. Reserve oil and pan.
Prepare the Ingredients
Stem kale and coarsely chop. Peel and halve shallots. Slice thinly. Zest and quarter lemon. Halve grape tomatoes. Rinse salmon fillets, pat dry, and season both sides with a pinch of salt and pepper.
Cook the Salmon
Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and salmon to hot pan. Reduce heat to medium and cook until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-5 minutes per side. Remove salmon from pan. Reserve pan; no need to wipe clean. Sprinkle salmon tops with lemon zest and place crispy garlic on top of zest.
Cook the Creamed Kale
Return pan used to cook salmon to medium-high heat. Add shallots to hot pan. Cook, stirring often, until shallots begin to soften, 2 minutes. Add ¼ cup water and cream and bring to a boil. Once boiling, add kale and ½ tsp. salt. Cover and reduce heat to medium. Cook until kale wilts and sauce has thickened, 4-5 minutes. Season to taste with salt and pepper.
Cook the Grape Tomatoes
Return pan with garlic oil to high heat. Add grape tomatoes to pan and cook until some parts char and skins begin to burst, 2-3 minutes. Season with a pinch of salt and pepper.
Plate the Dish
Add creamed kale to a plate and garnish with grape tomatoes. Place salmon over kale and tomatoes. Place a lemon quarter on plate to be squeezed over entire dish.