Italian Salmon with Basil Lemon Cream Sauce and Sauteed Kale

Italian Salmon with Basil Lemon Cream Sauce and Sauteed Kale

I was looking for a new way to make salmon and came up with this recipe. I expected it to be good, but, wow, it turned out great! 

Preparation Directions:
Preheat oven to 375. Slice the top off a head of garlic, place on a piece of foil and cover with about 1 1/2 T olive oil to coat very well. Wrap clove well in foil. Place on small baking pan so oil doesn't drip into oven. Garlic will roast in 30 minutes. Meanwhile, get the salmon, kale and sauce prepared.

Wild Salmon (3/4 lb - 1 lb piece):1 t olive oil1 t vinegar1/2 t salt 1/2 t pepper 1 t garlic powderpinch red pepper flakes1T Italian seasoning

1t olive oil1/4 diced shallotsalt & pepper to taste1/2 -1 lemon juiced, depending on taste

Basil Lemon Cream Sauce (makes approximately 2 cups sauce):
2T olive oil3/4 shallot, diced1 head garlic, roasted and chopped (add at end)1 cup chicken broth1/2 cup flour3/4 cup white wine1/2 cup cream1 lemon, juicedsaltpepper6-8 fresh basil leaves chopped + 10-12 leaves to top dishes.

Place salmon on parchment paper or foil on a baking sheet. Season with all ingredients, using a spoon to spread evenly. Bake for 15- 20 min depending on fish thickness.

In a large skillet add olive oil, once hot, add shallots and sautee until tender on low heat. Add flour and mix well with plastic whisk or wooden spoon. Cook 2 min. Add chicken broth and whisk well until combined. Add wine & basil, continue stirring. Reduce heat, simmer very low until a few minutes before fish is ready. 

Begin kale. In a separate skillet, add olive oil on low, add remaining shallots and cook until tender. Slice kale leaves vertically and then into 1'' strips, making the pieces more bite sized. Add kale and season with salt, pepper and lemon. Cook on low for 5 min until desired texture is reached.

Fish should be nearing completion. Finish sauce. Remove garlic from oven, uncover and cool a few minutes. Add cream to sauce, keeping on low. Using a large knife and a pot holder gently push the garlic out of the skin or use a plastic baggie and oven mitt to squeeze it out. It should slide out pretty easily. Chop and add to sauce.

Chop an additional 10-12 basil leaves. Plate fish and kale. Top fish with sauce. Top fish and kale with chopped basil. Enjoy!

Total prep and cook time 45 min. Sauce makes enough to cover fish pieces generously. I had about 1 cup of extra sauce which I plan on using for chicken tonight. Half sauce recipe if you'd prefer a smaller batch. 


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