We wanted fish for dinner last night, so we tried out this dish. The recipe comes from the current Penzeys catalogue (Spring 2011). Priscilla Weaver of Jacksonville, Oregon, receives the credit for what we found was an excellent way to serve salmon. The best features of this recipe are the speed of preparation and cooking (total of less than 30 minutes) and the nutritional value of the ingredients: salmon, dried cherries and kale.
2 Tbsp olive oil
1 medium yellow or sweet onion, coarsely chopped
2 cups washed, chopped dark greens (kale, chard or beet leaves, NOT spinach)
1/4 cup dried cherries
2-3 tsp Balti seasoning
2 Tbsp water
1 Tbsp olive oil
1 12-oz. salmon steak or thick fillet
2 Tbsp white wine or water
1 large orange, peeled and cut into small segments
For the greens: Heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft, but not browned. Add the greens, cherries and Balti seasoning. Toss to coat with the olive oil. Add the water and immediately cover the pan. Cook on low heat for 2-3 minutes, until the greens are barely wilted. Turn off the heat. Place the greens, including any pan juices, in a bowl and set aside.
For the salmon: Heat the olive oil in the same pan. Add the salmon, skin-side up, along with the wine. Cover and cook over medium-low heat for about 5-6 minutes. Gently peel off the skin and cut the salmon in two. The fish should be slightly underdone in the middle. Add the orange pieces and the greens mixture to the pan, tucking them around the fish. Cover and cook for 2 minutes.