KWF’s recipe developer extraordinaire, Colin, brings bright citrus flavors to organic kale and wild-caught sockeye salmon for a heart healthy meal, ready in just 30 minutes.
What You’ll Need
1 1/2 lbs Wild For Salmon cut into four, 4oz portions
3 tablespoon St. Dalfour orange marmalade
1 teaspoon Aceto Beato Organic Balsamic Vinegar
1 teaspoon Sir Kensington’s dijon mustard
2 tablespoon Meyer lemon juice + zest
1 teaspoon Himalayan salt
Fresh ground black pepper
2 teaspoon Cadia organic olive oil
Sautéed Lemon Kale
1 bunch of kale, washed stemmed and chopped
2 teaspoon Cadia olive oil
2 teaspoon fresh minced garlic
2 teaspoon Meyer lemon juice
1 Cara Cara orange peeled and diced
1/4 teaspoon Himalayan salt
Preheat oven to 425°. Combine marmalade, balsamic vinegar, dijon mustard and Meyer lemon juice in a bowl and whisk, set aside. Cut salmon into 4 even pieces and season with salt and pepper. Coat sheet pan with olive oil place salmon on sheet pan bake until salmon registers 125° (about 10 min). Brush salmon with orange mixture and bake for 5 min or until salmon registers 135°.
While the salmon is baking, bring a large pot of salted water to a boil. Blanch kale until tender, about 1-2 minutes. Drain and rinse kale well. Heat oil and garlic in a large skillet on medium to low heat, cook until golden brown. Add kale, lemon juice, orange, and salt. Cook until heated through. Plate the salmon on top of a bed of the sautéed kale.