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Tomato Parmesan Salmon with Sauteed Kale



For the salmon and kale: 1. Season both sides of the salmon with salt and pepper.
2. Heat a skillet over medium heat.
When the pan is good and hot add a little olive oil to coat the bottom of the pan, and lay the salmon in the skillet skin side down.
Cook until the salmon is a little more than halfway done, 3 to 4 minutes.
Turn over the salmon and cook to desired doneness, about 2 more minutes for medium, and 3 to 3 1/2 minutes for well done.
Remove from heat when done.
3. While the salmon is cooking add about 1 tablespoon of olive oil, and the sliced garlic to a second skillet and place that over medium high heat.
When the pan is hot add the chopped kale, the crushed chili pepper flakes, and a scant 1/4 teaspoon each of salt and pepper.
Saute for about 1 minute.
Once the kale begins to wilt, add about 1 1/2 tablespoon of water.
Cook another 2 to 3 minutes until the kale has wilted, but is still bright green.
4. Remove the kale to a platter, lay the cooked salmon on top of the kale, squeeze 1 wedge of lemon over the salmon, and spoon about 1 1/2 tablespoons of Tomato Parmesan Butter on top of each piece of salmon.
Garnish with the remaining lemon wedges.
Serve with a salad and some good bread.
For the tomato Parmesan butter: 1. Add all the ingredients into a medium bowl and stir well until all the ingredients are combined.
Serve Tomato Parmesan Butter over fish or sauteed chicken; toss it into orzo pasta; use it as a sandwich spread or just eat it on some good bread.
Store left overs in the refrigerator.