Author Notes: I've been trying to cook more fish by using the less-expensive vacuum-packed frozen packages available at Whole Foods, which sell for about 4 dollars and change per serving. If I have fish in the freezer as part of my "pantry," I'm likely to make more. Some leftover chopped fresh kale in the frig sounded like a good bed for this salmon and dinner was served in about fifteen minutes -- plus the time it took to defrost the fish in a bowl of cold water. (Some couscous or a pot of rice--or wild rice if you have time--would make this a fuller meal.) - Alyce Morgan
- 2 tablespoons olive oil
- 1/8 teaspoon crushed red pepper
- 1 onion, chopped
- 2 Garlic cloves, minced
- Kosher salt and fresh ground pepper
- 1 teaspoon Fresh thyme, chopped (or 1/2 teaspoon dried)
- 5 ounces Kale, chopped (2-3 cups)
- 1 teaspoon Grated lemon rind
- Juice of one lemon (2-3 tablespoons)
- 1/4 cup white wine
- 2 Salmon fillets (6 ounces each), salted and peppered
- Heat a 12-inch, deep skillet over medium high heat with olive oil and crushed red pepper. Add a chopped onion and sauté for about 5 minutes Add garlic and cook another minute. Season with a pinch each of kosher salt and pepper and thyme. Stir.
- Add kale and let cook down, stirring occasionally, 2-3 minutes. Add grated lemon rind, the lemon juice, white wine, and season liberally with kosher salt and pepper.
- Add salted and peppered salmon filets skin down. Reduce heat to low. Cover and steam about six minutes or until salmon is just barely firm, but still moist at center. Serve hot or at room temperature garnished with a sprig of time cherry tomatoes.