Salmon with Lemon and Kale
Crisp pan fried salmon with fresh lemon and butter cooked kale gives an easy fish dinner with lots of flavor and little work. This recipe for salmon with lemon …
Ingredienser
Instructions
Dry the salmon well and cut it into portions.
Season the salmon with salt and pepper on both sides.
Heat a large frying pan over medium heat and melt 2 tablespoons butter.
Place the salmon in the pan skin side down.
Gently press the fish down for the first few seconds so the skin makes even contact with the pan.
Cook the salmon for 6 to 8 minutes, until the skin is crisp and the heat has moved well up through the fillet.
Turn the salmon and cook for 1 to 2 minutes on the other side.
Remove the pan from the heat when the salmon is just cooked through.
Clean the kale and tear the leaves from the tough stems.
Coarsely chop the kale leaves.
Melt the remaining butter in a pan over medium heat.
Cook the kale for 2 to 3 minutes, until it wilts and turns glossy.
Squeeze a little lemon juice over the kale and season with salt.
Serve the salmon with kale and extra lemon juice over the fish.
Nutrition per serving
Energi ca. 481 kcal
Protein 44.7 g
Fett 27.6 g
Karbohydrater 11.9 g
Fiber 4.6 g
Sukker 2.9 g
Salt 0.5 g
Tips & tricks
Dry the salmon skin well before frying. This gives better contact with the pan and makes the skin easier to crisp.
Did you know?
Salmon with lemon and kale works well because rich fish is balanced by fresh acidity and kale's slight bitterness. Crisp skin adds texture, while butter cooked kale makes the dish richer without needing heavy sides.
