April 28, 2016

Cook Time:  10 Minutes


1-1/2 Tablespoons organic olive oil, divided
6 cups fresh chopped organic kale leaves
1/4 cup free range, organic chicken broth
Salt and pepper, to taste
1/3 cup fine flour, like Wondra®
1/4 teaspoon cayenne pepper
1-1/2 teaspoons organic dried dill, divided (you can substitute 3-4 teaspoons of fresh)
4 Alaska Salmon fillets (4 to 6 oz. each)
1 Tablespoons capers, drained
1/2 cup sauvignon blanc wine
1/4 cup water
1/4 cup fresh organic lemon juice
2 Tablespoons cold Kerrygold unsalted butter, cut into pieces
2 Tablespoons organic heavy or half-and-half cream
2 Tablespoons chopped organic chives (or chopped fresh dill)


Heat 1/2 tablespoon olive oil in frying pan.  When it sizzles, add kale.  Stir in chicken broth, salt and pepper, to taste.  Cover and simmer until tender, about 2 to 3 minutes; keep warm.

Add flour, cayenne, 1 teaspoon dill and salt and pepper, to taste, together into a sealable plastic bag.  Place Alaska Salmon fillets in bag, one at a time, seal, and toss to coat.  Sauté salmon in 1 tablespoon olive oil, about 3 minutes each side, cooking just until fish is opaque throughout.  Remove salmon to a plate; keep warm. 

In same pan, add capers and remaining dill.  Smash capers to release juice, then cook about 30 seconds.  Add wine, water and lemon juice, and cook over medium heat until sauce is reduced by about half.  Add butter and whisk as it melts.  Stir in cream; simmer until it thickens, stirring constantly, about 3 to 4 minutes.  Add salmon back to the sauce and heat through, spooning sauce over top.

To serve, divide kale into 4 equal portions on plates.  Top each with salmon fillet and spoon sauce over all.

Recipe adapted from:  Alaska Seafood Marketing Institute

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