Salmon A La Plancha Recipe
Browned Butter-Seared Salmon, Sautéed Kale, Sauce Vierge
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Ingredients
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Main Ingredients
Method
Cooking Directions
- 1
Prepare the Sauce Vierge
In a bowl, combine cherry tomatoes, fresh basil, lemon juice, extra virgin olive oil, salt, and black pepper. Mix well and set aside.
- 2
Sauté the Kale
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add chopped kale and cook until wilted, about 5-7 minutes. Season with salt and pepper to taste.
- 3
Cook the Salmon
In another skillet, melt the unsalted butter over medium-high heat until it starts to brown. Season salmon fillets with salt and pepper, then place them in the skillet, skin-side down. Cook for 4-5 minutes until the skin is crispy, then flip and cook for another 3-4 minutes until cooked through.
- 4
Serve
On each plate, arrange a portion of sautéed kale, top with a salmon fillet, and drizzle with the prepared sauce vierge.
