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:

Quickview
407k Calories
40g Protein
16g Total Fat
27g Carbs
100% Health Score
Limit These
Calories
407k
20%

Fat
16g
25%

  Saturated Fat
2g
15%

Carbohydrates
27g
9%

  Sugar
10g
12%

Cholesterol
93mg
31%

Sodium
319mg
14%

Get Enough Of These
Protein
40g
82%

Vitamin K
803µg
765%

Vitamin C
236mg
286%

Vitamin A
13735IU
275%

Copper
2mg
114%

Vitamin B6
1mg
98%

Selenium
65µg
94%

Vitamin B12
5µg
90%

Vitamin B3
15mg
79%

Phosphorus
532mg
53%

Vitamin B2
0.88mg
52%

Potassium
1630mg
47%

Manganese
0.92mg
46%

Vitamin B1
0.68mg
46%

Vitamin B5
3mg
32%

Folate
125µg
31%

Magnesium
122mg
31%

Calcium
215mg
22%

Iron
3mg
21%

Zinc
2mg
15%

Fiber
3g
12%

Vitamin E
1mg
9%

covered percent of daily need
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Food Trivia

The oldest evidence for soup is from 6,000 B.C. and calls for hippopotamus and sparrow meat.

Food Joke

Wu`s Coffee Abraham Grossman, the rich young bachelor, is entertaining a gorgeous woman, Gloria, with dinner in his penthouse. As his Chinese servant pours the coffee, Gloria asks, "Wu, how do you make such delicious coffee?" "Me take plenty boiled water," explains Wu, "and stir in coffee, velly, velly slow." "Yes," says Gloria, "but it is so clear. How do you strain it so cleverly?" "Me take master’s silk socks..." begins Wu. "What!" shouts Grossman. "You take my best silk socks to strain the coffee?" "Oh, no, master," replies Wu. "Me never take master’s clean socks."

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