Kale-wrapped salmon with spicy peanut sauce

By • January 20, 2014 1 Comments

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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

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Serves 1

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!)
  • sprigs of fresh basil or coriander
  1. Take a large piece of tinfoil and "line" with kale leaves.
  2. Sprinkle leaves with sesame oil.
  3. Add "bed" of edamame beans.
  4. Lay salmon on "bed" and sprinkle with salt and pepper, lemon juice and soya sauce.
  5. Wrap kale leaves around fish. Wrap tinfoil around entire package.
  6. Bake in oven at 375 degrees for 15-20 minutes, depending on size of filet.
  7. While fish is baking make peanut sauce.
  8. Combine peanut butter, lemon juice, soya sauce and Sriracha sauce and stir until smooth.
  9. When fish is ready, removed from tin foil.
  10. Make a "bed" with the cooked kale leaves and edamame beans and place the salmon on top.
  11. Drizzle with peanut sauce and sprinkle with fresh basil or coriander.

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