Asian Salmon with Kale and Tomatoes
Serves: 4
Blend the rich flavors and vibrant colors of kale, tomatoes and salmon into one easy skillet dinner you can whip up in less than 30 minutes. Nutrition Information per Serving: 267 calories, 27 g protein, 13 g carbohydrates, 12 g fat, 2 g saturated fat, 498 mg sodium, 3 g dietary fiber.
Ingredients
- 1 TABLESPOON SESAME OIL (OR OLIVE OIL)
- ½ CUP RED ONION, SLICED THIN
- 1 TEASPOON GRATED FRESH GINGER (MAY SUBSTITUTE ¼ TEASPOON GROUND GINGER)
- 3 CLOVES GARLIC, MINCED
- 4 CUPS KALE, TORN OR ROUGHLY CHOPPED, STEMS CUT INTO ¼-INCH SLICES
- 1 14.5-OUNCE CAN DICED TOMATOES, DRAINED
- ¼ TEASPOON RED PEPPER FLAKES
- 1 POUND SALMON FILET, CUT INTO 4 PORTIONS
- 4 TEASPOONS REDUCED-SODIUM SOY SAUCE
- 4 SLICES FRESH GINGER (OR DASH GROUND GINGER)
- 4 THIN SLICES OF LEMON
- 1 TEASPOON TOASTED SESAME SEEDS
Instructions
- HEAT OIL IN 12-INCH SKILLET OVER MEDIUM-HIGH HEAT. ADD ONIONS AND SAUTÉ UNTIL SOFTENED. ADD 1 TEASPOON FRESH GINGER (OR GROUND GINGER) AND GARLIC, SAUTÉ ANOTHER MINUTE.
- ADD KALE, USING TONGS TO QUICKLY TURN AND COAT THE LEAVES WITH OIL. ADD TOMATOES AND RED PEPPER FLAKES, CONTINUING TO TURN THE MIXTURE.
- WHEN KALE IS JUST WILTED, ADD SALMON AND SPOON A TEASPOON OF SOY SAUCE OVER EACH PORTION. THEN, TOP EACH WITH 1 SLICE OF GINGER (OR DASH OF GROUND GINGER) AND LEMON.
- COVER SKILLET AND COOK ABOUT 6-8 MINUTES DEPENDING ON THICKNESS OF SALMON, UNTIL DONE. SERVE SALMON ON BED OF KALE AND TOMATOES, AND SPRINKLE WITH SESAME SEEDS.
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