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Salmon with Coconut Braised Kale and Tomatoes

When the stormy winter skies start fading away, but it's not quite Summer yet, this dish 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!

Salmon with Coconut Braised Kale and Tomatoes

Print Grocery List Print Recipe
Serves: 4 Total Time: 1 hour

Ingredients

  • 2 pounds fresh King salmon
  • salt and pepper
  • Big spoonful of ghee -- about 3 tablespoons
  • 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

1

Preheat oven to 325 degrees.

2

Lay out salmon on a large rimmed baking sheet. Pat the salmon dry with paper towels, and season with salt and pepper.

3

In a sauté pan, melt the ghee and then add the leeks and sauté until they soften, about 5 minutes.

4

Add tomatoes and cook for another 5 minutes.

5

Stir in the kale, lemon zest , red pepper flakes, and sauté for another 5 minutes.

6

Add the coconut milk, curry paste,fish sauce and bay leaf

7

Simmer 15 minutes and keep warm.

8

While the sauce cooks, bake the salmon until you can easily slide a knife into the thickest part with no resistance.

9

Gently add salmon to sauce over low heat for about 3 minutes. Spoon the sauce over the salmon to coat it.

10

Serve hot and sprinkle with fresh parsley.

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