The Pioneer Woman Tasty Kitchen
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Tomato Parmesan Salmon with Sauteed Kale

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Prep:

Cook:

Level: Easy

System:

4

Description

Wild salmon topped with a lovely tomato Parmesan compound butter and sauteed kale makes for a sophisticated meal in less than 30 minutes!

Please know that the you will not use the whole recipe for the compound butter, but there are a few suggestions at the end of the recipe as to what to do with the leftovers.

Ingredients

  • FOR THE SALMON AND KALE
  • 4 pieces Salmon Fillets, Preferrably Skin On (a Piece Weighs 6 Ounces)
  • Salt And Pepper, to taste
  • Olive Oil, Enough To Coat The Bottom Of Your Skillet
  • 1 clove Garlic, Sliced
  • 1 bunch Kale, Chopped
  • 2 pinches Crushed Red Chili Pepper Flakes
  • 1-½ Tablespoon Water
  • 5 pieces Lemon Wedges
  • 6 Tablespoons Tomato Parmesan Butter (recipe Follows)
  • FOR THE TOMATO PARMESAN BUTTER:
  • 1 stick Butter, Softened
  • ½ cups Grated Parmesan Cheese
  • 2-½ Tablespoons Tomato Paste
  • 2 Tablespoons Flat-leaf Parsley, Finely Chopped
  • 1 clove Garlic, Crushed To A Paste

Preparation

For the salmon and kale:

1. Season both sides of the salmon with salt and pepper.
2. Heat a skillet over medium heat. When the pan is good and hot add a little olive oil to coat the bottom of the pan, and lay the salmon in the skillet skin side down. Cook until the salmon is a little more than halfway done, 3 to 4 minutes. Turn over the salmon and cook to desired doneness, about 2 more minutes for medium, and 3 to 3 ½ minutes for well done. Remove from heat when done.
3. While the salmon is cooking add about 1 tablespoon of olive oil, and the sliced garlic to a second skillet and place that over medium high heat. When the pan is hot add the chopped kale, the crushed chili pepper flakes, and a scant ¼ teaspoon each of salt and pepper. Sauté for about 1 minute. Once the kale begins to wilt, add about 1 ½ tablespoon of water. Cook another 2 to 3 minutes until the kale has wilted, but is still bright green.
4. Remove the kale to a platter, lay the cooked salmon on top of the kale, squeeze 1 wedge of lemon over the salmon, and spoon about 1 ½ tablespoons of Tomato Parmesan Butter on top of each piece of salmon. Garnish with the remaining lemon wedges.

Serve with a salad and some good bread.

For the tomato Parmesan butter:

1. Add all the ingredients into a medium bowl and stir well until all the ingredients are combined.

Serve Tomato Parmesan Butter over fish or sautéed chicken; toss it into orzo pasta; use it as a sandwich spread or just eat it on some good bread.

Store left overs in the refrigerator.

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