Something magical happens when you patiently fry slices of garlic until they're golden brown. These crispy little chips lend mellow garlic flavor and a pleasant crunch to this pan-seared salmon. Add in lemon zest for citrusy lightness, and the aromas alone are enough to win you over. The delicate creamed kale and charred tomatoes round out a meal packed with freshness and flavor.
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You Will Need
Large Non-Stick Pan
Medium Non-Stick Pan
Before You Cook
Cook the Garlic Chips
Line a plate with a paper towel.
Slice garlic very thinly. Make sure to slice as thin and uniformly as possible. Add 2 tsp. olive oil to a large non-stick pan and spread garlic slices in a single layer in pan.
Place pan over medium heat. As soon as oil begins to bubble, turn heat to low. Cook until garlic slices slowly dry out and begin to brown, 12-15 minutes.
Once garlic slices are golden brown, immediately remove to towel-lined plate and allow to cool. Reserve oil and pan.
While garlic cooks, prepare ingredients.
Prepare the Ingredients
Zest and quarter lemon.
Peel and halve shallot. Slice thinly.
Stem kale and coarsely chop.
Pat salmon fillets dry, and season flesh side with ¼ tsp. salt and a pinch of pepper.
Cook the Salmon
Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and salmon fillets, skin side up, 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.
Transfer salmon to a plate, skin side down. Sprinkle salmon with lemon zest and top zest with crispy garlic.
Reserve pan; no need to wipe clean.
Cook the Creamed Kale
Return pan with garlic oil to medium-high heat.
Add shallot to hot pan. Stir often until shallot begins to soften, 2 minutes.
Add cream and ¼ cup water and bring to a boil. Once boiling, add kale and ¼ 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.
Remove from burner.
Finish the Dish
Return pan used to cook salmon to high heat. Add tomatoes to hot pan and cook until lightly charred, 2-3 minutes.
Season with a pinch of salt and pepper.
Remove from burner.
Peel salmon skin off with a fork if desired.
Plate dish as pictured on front of card, squeezing lemon quarters over salmon. Bon appétit!