With salmon and kale, this powerhouse dish is nutritious and delicious. Lacinato (dinosaur) kale is more tender than curly kale. A yogurt-horseradish sauce provides a tasty kick.
- Cook Time
- Prep Time
- 4 ServingsServings
- 2 tablespoon olive oil
- 2 tablespoon diced shallot
- 8 ounce lacinato (dinosaur) kale, tough stems removed, coarsely chopped
- 1 cup vegetable broth
- 1 1/2 pound salmon
- 1/2 cup Greek yogurt
- 2 tablespoon Gold’s prepared white horseradish
- 1 tablespoon chopped fresh dill
Heat olive oil in a large skillet over medium-low heat. Cook shallot about 3 minutes, until it softens. Increase heat to medium, add kale and vegetable broth, and cook until tender, about 6 to 8 minutes, stirring occasionally.
Place salmon on top of kale in the skillet. Cover the pan and cook over medium-low heat, until the salmon is just cooked through, 10 to 12 minutes.
Mix together yogurt, white horseradish and dill in a small bowl.
Place salmon on a serving plate, and arrange kale around the sides of the salmon. Serve with yogurt-horseradish sauce.