Balsamic Glazed Salmon with Tahini Sauteed Kale

Balsamic Glazed Salmon with Tahini Sauteed Kale

  • Servings: 2
  • Difficulty: easy
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Balsamic Glazed Salmon with Tahini Sauteed Kale
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When I am in town and Jill has a late night I use it for Salmon and Indian food given we have a passion mismatch. So I also took the opportunity to play around with Kale. I love greens like collards, cabbage and mustard. Kale just hasn’t caught up with the stinky three just yet. The texture for me is a bit rubbery so I prefer sauteing to tenderize it a bit.

I poked around and found a recipe from a blog called myfitnesspal.com. I took that as my base because I really liked the idea of using Tahini with vinegar. Tahini is ground up sesames that make a paste. Most notably used in your favorite hummus. I love the tang it gives while also infusing a nuttiness to it. For me Salmon doesn’t need much help so a little balsamic vinegar reduction sounded like a sweet counterbalance to the vinegary sauteed kale.
Super easy, super healthy and pretty darn delicious.

Ingredients:
Salmon
Fresh caught Salmon Filets
1 tbs of grapeseed oil or coconut oil
4 tbs of Balsamic Vinegar
1 tbs of Local Honey
1/2 tbs of Red Pepper Flakes

Kale
1 bunch of Kale (stems removed)
3 tbs of Tahini
2 tbs Apple Cider Vinegar
2 tbs of GF Soy Sauce
1/4 cup of Chicken Stock
5 cloves of garlic
1 yellow onion (diced)
1 tbs of olive oil
Dash of cayenne pepper
Toasted Sesame Seeds to top
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Directions:
1. Start your Kale first by dicing your onion and by slicing your garlic (not minced). In medium heated pot add some oil and sweat those onions really well. Caramelize if you want. I was impatient but cooked them 10min until really soft. I then added the garlic slices and cooked them for another minute or two.

2. Whisk together the rest of the wet ingredients and pour them into the pot with the garlic and onion mixture. Let it reduce by half and then add your Kale pieces and let them wilt until tender to your tastes. I skipped the last step so my sauce was pretty thin. Flavor is amazing either way. IMG_9092

3. While your sauce is reducing. Salt and pepper your salmon filets. In medium-low pan with a 1 tbs of grapeseed oil carefully lay your filets (skin side down) in the pan. Move them around a bit to make sure they don’t stick. I like my salmon on the rare side because it is so buttery and silky. Here is the deal with Salmon, the beauty is in the fat because it imparts the flavor. If you cook salmon at high heat that fat leeches out into this sad white ooze. That said, the skin side has a lot of fat so this will happen at the base where the skin meets the pan. The point is to either go high heat and hit em quick to sear both sides or to go low and slow.

I flipped once I got a decent crust on the bottom and then but a slight sear on the top. I then poured in the balsamic honey mixture and let it thicken up. Basting the filet along the way. I did that for about 3 or 4 minutes.
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