Fennel Crusted Salmon With Creamed Kale
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0.0
0 reviews
Unrated
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
25 mins
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Servings
4
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Calories
429 kcal
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Course
Main Course
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Cuisine
American
Fennel Crusted Salmon With Creamed Kale
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This Fennel Crusted Salmon With Creamed Kale is an easy, restaurant-worthy meal with salmon that's tender, flaky, and packed with flavor, and the creamy, garlicky kale is the perfect accompaniment.
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Ingredients
For the Salmon:
- 1 tablespoon whole fennel seeds
- 2 teaspoon orange zest
- 2 tablespoons avocado oil
- 12 oz Salmon fillet
- ½ teaspoon salt
- ¼ teaspoon pepper
For the Creamed Kale:
- 1 tablespoon avocado oil
- ¼ red onion minced
- 1 bunch of green kale stems removed and leaves chopped into small pieces
- 3 tablespoon water
- 1 cup heavy cream
- ¼ teaspoon nutmeg
- 2 cloves garlic finely minced
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat the oven to 400 F.
- Grind fennel seeds in a coffee grinder or use a mortar and pestle.
- In a small bowl combine ground fennel, orange zest and 1 teaspoon of avocado oil.
- Season salmon fillets with salt, and pepper and divide the fennel orange mixture evenly between the fillets.
- Heat the remaining avocado oil in a large cast iron pan and on medium-high heat. Add salmon to a pan skin side up, and sear for 3 minutes. Using a metal spatula, flip the salmon and cook for another 2 minutes.
- Use kitchen gloves to transfer the pan into the oven. Bake the fish for 10 minutes or until the internal temperature reaches 145 F.
- Meanwhile, heat avocado oil in a separate skillet over medium heat. Add onion and saute for 3 minutes, stirring occasionally. Add kale and water, cover with a lid, and cook for 5 minutes until the kale has wilted.
- Add heavy cream and nutmeg, and cook for another 2-3 minutes until the cream is slightly reduced. Stir in garlic, salt and pepper, give it another 30 seconds and remove from the heat.
- Place a few tablespoons of creamed kale in the center of each plate. Top with a fennel-crusted salmon and serve immediately.
Notes
- If you enjoyed this recipe, please come back and give it a rating. I ❤️ hearing from you!
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- Grinding your own fennel seeds will give you a more intense and fresh fennel flavor for your salmon.
- When searing the salmon, make sure the pan and oil are hot before adding the fish. This will help to get a nice, crispy crust on the outside while keeping the inside tender and moist.
- Transfer the cast iron pan to the oven wearing gloves. The handle will be extremely hot and can cause serious burns.
- Fennel crusted salmon with cream kale can be kept in the refrigerator for up to 3 days. Make sure to store it in an airtight container to maintain its freshness.
Nutrition Information
Show Details
Calories
429kcal
(21%)
Carbohydrates
4g
(1%)
Protein
19g
(38%)
Fat
38g
(58%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
5g
Monounsaturated Fat
15g
Cholesterol
114mg
(38%)
Sodium
639mg
(27%)
Potassium
530mg
(15%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
1191IU
(24%)
Vitamin C
6mg
(7%)
Calcium
82mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Calories | 429kcal | 21% |
| Carbohydrates | 4g | 1% |
| Protein | 19g | 38% |
| Fat | 38g | 58% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 114mg | 38% |
| Sodium | 639mg | 27% |
| Potassium | 530mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1191IU | 24% |
| Vitamin C | 6mg | 7% |
| Calcium | 82mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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