Salmon with Coconut Braised Kale and Tomatoes

Whether it's stormy winter skies fading away to Summer. Or the end of Summer slowly blending into the beginning of fall, this salmon with coconut braised kale and tomatoes absolutely hits the spot. It's not a super heavy wool blanket, but more like a cozy light cashmere one. Enough flavor to wake up your taste buds, but not so much you need to lunge for a glass of water. And, BONUS, it's practically one pot!

Now, a word about one of the ingredients.....it's a controversial one, but it takes the flavor dial and turns it up!

Fish sauce.

Before you go running off to find another recipe, TRUST ME, fish sauce won't make this dish fishy. Fish sauce adds a really delicious umami flavor -- like mushrooms or soy sauce -- which means it makes your dish taste even more savory.

You can add a splash of fish sauce to this INSTANT POT HEARTY BEEF CHILI, BOLOGNESE SAUCE and soup, like ROASTED TOMATO SOUP, to amp up the flavor. You only need a couple of splashes!

Trust me on this, my friend.....once you make this salmon with kale and tomatoes you'll make it over and over again. Oh, and a side note -- YES, spinach absolutely works if you know your family won't touch kale. The kale wilts beautifully and the slight bitterness balances the sweet flavor of the coconut milk, salmon and tomatoes. But spinach or your favorite greens (Swiss chard, broccoli rabe, collard greens, or mustard greens) will all work, too!

Ingredients

2 pounds fresh King salmon
salt and pepper
3 tablespoons Big spoonful of ghee
2 large leeks , thinly sliced
2 large beefsteak tomatoes , diced
1 bunch Lacinto kale , leaves only, chopped
Zest and juice of one lemon (or lime)
sprinkle of red pepper flakes
One 13 ounce can full fat coconut milk
One big spoonful red curry paste (more if you like it spicy)
splash of fish sauce
1 bay leaf
salt and pepper
Italian parsley, chopped

Instructions

Preheat oven to 325 degrees.
Lay out salmon on a large rimmed baking sheet. Pat the salmon dry with paper towels, and season with salt and pepper.
In a sauté pan, melt the ghee and then add the leeks and sauté until they soften, about 5 minutes.
Add tomatoes and cook for another 5 minutes.
Stir in the kale, lemon zest , red pepper flakes, and sauté for another 5 minutes.
Add the coconut milk, curry paste,fish sauce and bay leaf
Simmer 15 minutes and keep warm.
While the sauce cooks, bake the salmon until you can easily slide a knife into the thickest part with no resistance.
Gently add salmon to sauce over low heat for about 3 minutes. Spoon the sauce over the salmon to coat it.
Serve hot and sprinkle with fresh parsley.

Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

Salmon with Coconut Braised Kale and Tomatoes