July 13, 2010

Sake-Miso Glazed Salmon with Spicy Sesame Kale


I am thoroughly addicted to kale. Kale chips, kale salad, kale anything.   It’s so good.  And good for you!   This side dish (really the only reason I made the salmon was to have something to serve with the kale), is as easy as it is delicious and certain to be regular in your house too!



Sake-Miso Glazed Salmon with Spicy Sesame Kale
Serves 2

Ingredients:
¼ cup Miso paste (white or yellow)
½ cup Sake
1½ TBSP Mirin
2 TBSP Tamari Sauce (or soy sauce)
1 TBSP Fresh ginger, grated
1 Large clove garlic, grated
1 TBSP Brown sugar
2 Salmon filets (about ½ lb), descaled* and dried well
2 TSBP Canola Oil, divided use
2 TBSP White Sesame seeds, toasted lightly (can also use black), divided use
2 cups Kale, leaves removed from the woody stem and torn into bite-size pieces
1 small garlic clove, grated
½ TSP red pepper flakes

Directions:
Combine first 7 ingredients (through salmon) in a large zip-top bag and close tightly.  Shake to combine and add salmon filets.  Let marinate in the refrigerator for for several hours (an hour minimum) or overnight, turning once, mid-way through.

Heat 1 TSBP of oil non-stick skillet on medium.  Remove salmon from the bag and pat dry; reserve marinade. Place salmon in pan, skin side down and cook for 3-4 minutes or until the bottom half of the fish is no longer translucent, watching carefully to keep salmon from burning.  Flip salmon and cook another 3 minutes. Remove from pan, cover with foil and let rest.  

Add reserved marinade to salmon pan and warm over low heat.

While salmon is cooking, heat 1 TBSP oil over medium heat and add kale pieces.  Add grated garlic and cook quickly, keeping garlic from burning.  Add red pepper flakes and ¾ sesame seeds.

Plate salmon and drizzle with marinade sauce and top with remaining sesame seeds.  Serve kale alongside salmon.

*Note:  If you cannot get pre-descaled salmon from your fishmonger, descaling at home, although messy, is very easy. Simply place the fish upside down (I like to use the palm of my hand) and gently, but with light pressure, run the blade of a chef’s knife along the skin-side of the salmon, going against the scales.  Those little buggers will start flying off.  Just repeat the motion as motion as many times as needed to remove all the scales.   I do this over my sink, with the fish held just above the basin so as to keep as many of the scales as possible in the sink.  And I always wear an apron!

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