This meal is brought to you by Home Chef.
NOTE: This meal only takes 30 – 40 min if you are serving 2 people. This meal is being prepared for 6, so make sure to change the ingredients based off the number of people being served. I also had to substitute this recipe a little based off of my Gas Stove.
TIME TIP: While this is going on, here are some things you can have the family complete while you are cooking everything. Here is what I had my kids do.
- Laundry and clean their rooms.
- Start working on homework and complete their 30 minutes of reading each day.
- Place all school items that need to be reviewed on kitchen table.
Forgot to take photo of ingredients.
6 Garlic Cloves
33 oz. Kale
12 oz. Grape Tomatoes
6 Salmon Fillets
12 fl. oz. Heavy Whipping Cream
Cook the Garlic Chips. Line a plate with a paper towel. Slice garlic very thinly and spread into a single layer in a large 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 12 – 15 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 shallot. 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 medium non-stick pan over medium-high heat. Add 1 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. While salmon cooks, cook kale.
Cook the Creamed Kale. Return pan with garlic oil to medium-high heat. Add shallots to hot pan. Cook, stirring often, until shallots begin to soften, 2 minutes. Add 1/4 cup water and cream and bring to a boil. Once boiling, add kale and 1/4 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 used to cook salmon to high heat. Add grape tomatoes to pan and cook until lightly charred, 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.
The fish was fantastic, but the kale got old about half way through. Just ending up being too much kale to eat and I’m not a huge fan of kale. Still this was a deceit meal to try. Enjoy!