Salmon on Kale with Lemon and Thyme

October  4, 2012
2 Ratings
  • Serves 2
Author Notes

Love fish cooked in vegetables and this is one of my favorites. —Alyce Morgan

What You'll Need
  • 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
  1. 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 or until onion is softening. Add garlic and cook another minute. Season with a pinch each of kosher salt, pepper and thyme. Stir.
  2. 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.
  3. 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 thyme and/or cherry tomatoes.

See what other Food52ers are saying.

1 Review

Ellen L. July 16, 2017
I made this tonight because I, miraculously, had all the ingredients on hand. I found that 6 minutes of cooking on low was not nearly enough to cook the salmon. It was still raw and cloudy looking. I cooked it a few more minutes on the stove, then transferred the salmon fillets to a baking dish and broiled them for a couple of minutes. The color became more appetizing and it turned out to be a delicious recipe with the salmon being very tender. Other than putting them in the oven, I made the dish according to the recipe. My husband says he'd like to have it again.