Author Notes
I like to cook salmon in the oven, wrapped in tinfoil. It ensures that the salmon remains moist and juicy and also makes clean-up easy, peezy, lemon squeezy! I am a single gal with a full-time job so this is a recipe for one - but a recipe that makes me feel like a queen (albeit a healthy one) when I serve it to myself after a hard day's work. —Ursula Leonowicz
Ingredients
- To cook the fish
-
2-3
large kale leaves
-
1
filet of salmon, skin removed
-
1 cup
edamame beans, parboiled
-
1 teaspoon
fresh lemon juice
-
1 teaspoon
soya sauce
-
1 dash
sesame oil
-
salt and pepper to taste
- Peanut sauce
-
2 tablespoons
organic, smooth peanut butter
-
1 teaspoon
lemon juice
-
1 teaspoon
soya sauce
-
1 teaspoon
Sriracha sauce (or more, if u like it spicy!)
-
Sprig
of fresh basil or coriander
Directions
-
Take a large piece of tinfoil and "line" with kale leaves.
-
Sprinkle leaves with sesame oil.
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Add "bed" of edamame beans.
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Lay salmon on "bed" and sprinkle with salt and pepper, lemon juice and soya sauce.
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Wrap kale leaves around fish. Wrap tinfoil around entire package.
-
Bake in oven at 375 degrees for 15-20 minutes, depending on size of filet.
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While fish is baking make peanut sauce.
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Combine peanut butter, lemon juice, soya sauce and Sriracha sauce and stir until smooth.
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When fish is ready, removed from tin foil.
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Make a "bed" with the cooked kale leaves and edamame beans and place the salmon on top.
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Drizzle with peanut sauce and sprinkle with fresh basil or coriander.
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