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
To cook the fish
large kale leaves
filet of salmon, skin removed
edamame beans, parboiled
fresh lemon juice
salt and pepper to taste
organic, smooth peanut butter
Sriracha sauce (or more, if u like it spicy!)
of fresh basil or coriander
In This Recipe
Take a large piece of tinfoil and "line" with kale leaves.
Sprinkle leaves with sesame oil.
Add "bed" of edamame beans.
Lay salmon on "bed" and sprinkle with salt and pepper, lemon juice and soya sauce.
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.
While fish is baking make peanut sauce.
Combine peanut butter, lemon juice, soya sauce and Sriracha sauce and stir until smooth.
When fish is ready, removed from tin foil.
Make a "bed" with the cooked kale leaves and edamame beans and place the salmon on top.
Drizzle with peanut sauce and sprinkle with fresh basil or coriander.