Asian Salmon with Kale and Tomatoes

by | Mar 5, 2014 | Recipes

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
  1. 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.
  2. ADD KALE, USING TONGS TO QUICKLY TURN AND COAT THE LEAVES WITH OIL. ADD TOMATOES AND RED PEPPER FLAKES, CONTINUING TO TURN THE MIXTURE.
  3. 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.
  4. 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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