Roasted Salmon on wilted kale

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ROASTED SALMON ON WILTED KALE WITH TERIYAKI SAUCE

In this dish, quickly roasted salmon is set upon kale that's deliciously wilted with teriyaki sauce. You could serve the fish and kale with steamed white or brown rice.

2 (5-to 6-oz.) salmon fillets

1 teaspoon (5 mL) vegetable oil

1 tablespoon (15 mL) lime juice

1 tablespoon (15 mL) brown sugar

1 teaspoon (5 mL) sesame seeds Freshly ground black pepper to taste

1 tablespoon (15 mL) vegetable oil

2 teaspoons (10 mL) chopped fresh ginger

1 garlic clove, minced

1 bunch kale, tough lower stem trimmed off, leaves coarsely chopped

1/3 cup (75 mL) teriyaki sauce

1/3 cup (75 mL) vegetable or chicken stock or water

Preheat the oven to 425 F (220). Line a shallow-sided baking dish with parchment paper. Set in the salmon, skin side down.

Combine 1 teaspoon (5 mL) vegetable oil, lime juice and brown sugar in a small bowl. Brush mixture over the fish. Sprinkle fish with sesame seeds and pepper. Bake for 12 to 15 minutes or until just cooked through.

When the fish is about halfway cooked, place 1 tablespoon (15 mL) vegetable oil in a skillet set over medium to medium-high heat.

Add the ginger and garlic and cook for 30 seconds to 1 minute. Add the kale and stir-fry for 1 minute. Add the teriyaki sauce and stock or water and bring to simmer. Simmer and toss the kale until wilted and just tender, about 2 minutes.

To serve, divide kale between 2 dinner plates; make a mound on each plate. Set a piece of salmon on top of the kale. Drizzle the fish with the liquid left in the skillet the kale was cooked in; serve.

Preparation time: 25 minutes

Cooking time: 12 to 15 minutes

Makes 2 servings