Roasted Salmon with Kale, Tahini and Cranberries
Roasted Salmon with Kale, Tahini and Cranberries takes approximately 20 minutes from beginning to end. This main course has 385 calories, 40g of protein, and 16g of fat per serving. This recipe serves 2 and costs $4.71 per serving. A mixture of water, kale, red onion, and a handful of other ingredients are all it takes to make this recipe so delicious. Many people made this recipe, and 118 would say it hit the spot. It is perfect for Christmas. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. It is brought to you by Caras Cravings. With a spoonacular score of 99%, this dish is great. Roasted Acorn Squash and Quinoa Salad with Cranberries and Orange Maple Tahini Dressing, The Balanced Diet: Salmon and Quinoa Bowls with Kale and Tahini-Yogurt Sauce, and Roasted Garlic Kale & Quinoa Salad With Cranberries Recipe are very similar to this recipe.
Servings: 2
Preparation duration: 5 minutes
Cooking duration: 15 minutes
Ingredients:
2 tablespoons (20gm) dried cranberries
1/2 lb chopped kale
1/2 tablespoon lemon juice
1-2 teaspoons lemon zest
freshly ground pepper
1/3 cup thinly sliced red onion
2 6oz filets of salmon, preferably wild Alaskan sockeye
salt & freshly ground pepper
1 tablespoon tahini
2 tablespoons water
Equipment:
oven
baking sheet
spatula
aluminum foil
bowl
frying pan
tongs
Cooking instruction summary:
Preheat oven to 375ºF. Place salmon on a foil-lined baking sheet. (If the salmon has its skin on, you will not need to grease the foil, and you can easily slide a spatula between the meat and skin when the salmon is done cooking, leaving the skin behind. If the skin has already been removed, spray the foil with nonstick cooking spray. Sprinkle salmon with lemon zest, salt and pepper. Bake in preheated oven for 10 minutes, or until just opaque in the center. Meanwhile, place cranberries in a small bowl and cover with hot water. Heat a large nonstick skillet over medium heat. Add onions with a splash of water, and cook until softened, about 5 minutes. Add the kale (a few handfuls at a time if it doesn't all fit) and cook, turning with tongs, for about 10 minutes, or until all the kale is wilted. Season with a pinch of salt. Stir together tahini, lemon juice and water, and add freshly ground pepper to taste. Pour the tahini sauce over the kale. Drain the cranberries and add to the pan. Stir until everything is coated and heated through. Plate the salmon with the warm kale, and serve immediately.
Step by step:
1. Preheat oven to 375ºF.
2. Place salmon on a foil-lined baking sheet. (If the salmon has its skin on, you will not need to grease the foil, and you can easily slide a spatula between the meat and skin when the salmon is done cooking, leaving the skin behind. If the skin has already been removed, spray the foil with nonstick cooking spray. Sprinkle salmon with lemon zest, salt and pepper.
3. Bake in preheated oven for 10 minutes, or until just opaque in the center. Meanwhile, place cranberries in a small bowl and cover with hot water.
4. Heat a large nonstick skillet over medium heat.
5. Add onions with a splash of water, and cook until softened, about 5 minutes.
6. Add the kale (a few handfuls at a time if it doesn't all fit) and cook, turning with tongs, for about 10 minutes, or until all the kale is wilted. Season with a pinch of salt. Stir together tahini, lemon juice and water, and add freshly ground pepper to taste.
7. Pour the tahini sauce over the kale.
8. Drain the cranberries and add to the pan. Stir until everything is coated and heated through. Plate the salmon with the warm kale, and serve immediately.
Nutrition Information:
covered percent of daily need
