The Art of Blackening Salmon with Kale and Spices
When it comes to cooking salmon, there are many ways to prepare it, but one method that stands out is blackening. This technique involves coating the fish in a mixture of spices and searing it in a hot pan to create a crispy, flavorful crust. In this article, we'll explore how to blacken salmon with kale and spices for a delicious and visually appealing dish.
The first step in blackening salmon is to prepare the spice blend. This can be done using a variety of ingredients such as paprika, garlic powder, onion powder, salt, and pepper. The key is to find a balance between flavors that complements the delicate taste of the salmon. I like to use a combination of these spices to create an even layer of flavor on the fish. For this particular recipe, I've used a blend of blackening seasoning, garlic powder, onion powder, salt, and pepper.
To apply the spice blend, simply mix it with a little bit of oil until you get a smooth paste. This will help the spices adhere to the fish evenly. Next, place the salmon fillet on a plate or tray lined with aluminum foil, leaving a small space between each piece of salmon. The goal is to create an even layer of spice that's distributed all over the fish.
Now it's time to add some drama to the dish by arranging the spices on top of the oil in a pattern. This will help create a visually appealing presentation. I like to leave a little space between each piece of salmon so they have room to brown a bit during cooking. Once you've added the spice arrangement, place the tray in the oven at 400 degrees Fahrenheit for about 12-15 minutes, or until the salmon is cooked to your desired level of doneness.
While the salmon is cooking, prepare the kale by tearing it into small pieces and massaging it with olive oil, salt, and a pinch of pepper. The key to cooking kale is to get the oil inside the leaves, which makes them tender and delicious. I like to add a little bit of acidity to the kale, such as lemon juice or vinegar, but in this recipe, we're using lime zest for a more floral flavor.
To finish the dish, sprinkle some chopped garlic over the salmon and serve it with a side of wilted kale. The combination of flavors and textures is simply delightful, and the presentation is visually stunning. This dish is perfect for serving at a dinner party or special occasion, as it's both elegant and impressive.
Tips from the Chef
One tip that I want to share with readers is to not be afraid to experiment with different spices and seasonings. The beauty of blackening salmon is that you can adjust the flavor profile to your liking. For example, if you like a little sweetness in your dish, try adding some honey or brown sugar to the spice blend.
Another tip is to make sure that you're cooking the kale until it's tender but still crisp. If you overcook the kale, it can become mushy and unappetizing. To avoid this, simply check on the kale after 12-15 minutes and remove it from the oven when it reaches your desired level of tenderness.
The final tip is to don't underestimate the power of a simple garnish. In this recipe, we're using lime zest to add a burst of citrus flavor and color to the dish. You can also try adding some chopped fresh herbs or edible flowers to add visual appeal and fragrance to the table.
Conclusion
Blackening salmon with kale and spices is a dish that's both impressive and delicious. By following these simple steps, you can create a flavorful and visually appealing dish that's sure to impress your friends and family. Remember to experiment with different spices and seasonings, cook the kale until it's tender but still crisp, and don't underestimate the power of a simple garnish. With practice and patience, you'll be creating dishes like this in no time!
"WEBVTTKind: captionsLanguage: ensheet panned blackened salmon with a little garlicky kale that is gonna keep you home for dinner good save the money and the calories too right right so speaking of calories by the way i always try to be a little judicious with the olive oil when making a dish like this because the salmon is rich you don't need a lot of olive oil those type of calories really add up i want to save some calories for dessert yeah there you go so i have four eight ounce portions of salmon you could do smaller portions or you could do a piece i think six ounces of protein personally is where you perfect don't you i do but eight ounces of sandwich just looks so good yeah it does but it is hard to eat a lot of salmon you didn't like over it eat salmon like you hit that seven thousands in your life yeah let's just see how dinner turns out folks all right well we're both uh we're a little where we're nervous we're hoping it's we're gonna start with a little salt right on top and i'm using kosher salt here it's a week night you know we're not getting out the pink himalayan salt on wednesday and then we're gonna kind of mimic the idea of blackening by mixing together some spices that are found in a classic blackening spice mix blackened fish made traditionally is dipped in clarified butter and then dipped in really spicy spices mixed with garlic and that's what makes it stick and then you cook it in a roaring hot pan i kind of want to just take the essence of the blackening which is some cayenne and paprika mixed together and that's quite a bit of heat right mixed with some garlic and dry mustard powder one of my favorite spices i love it so much and then we're just gonna use a sifter and this gives it a nice even layer right so every bite has a bit of spice distributed all over it you don't have any clumps of overly spicy spices i love the even coating of the the spice on there that's br i like it i've never really done it i do that with a little drone you do it do you do you have a cecarian drone so you see this really mimics the idea of blackening and then literally the salt the spices we just arrange that right on your oil tray leave a little space in between each piece of salmon so they get an opportunity to brown a little bit right and then when i love is you're just thinking okay this could almost be dinner right then and there but we're gonna add to it a little bit of kale i've got the equivalent of about one bunch of tuscan kale here ripped up and the pieces you can leave them a little bit big cause they're along for the ride with the salmon so they're gonna cook a good 12 to 15 minutes even longer if you like your salmon well done now here's the interesting thought about kale i've torn most of the chewy ribs out of the center of these pieces of kale um and i'm just gonna add a little bit of olive oil a couple tablespoons pinch of salt and just give it a quick massage interestingly enough you know we talk about massaged kale salads right where you add vinegar and you're supposed to let it sit on there and they always say the vinegar the acid makes the kale welt um and get kind of droopy it's actually the oil soaking into the cuticles of the kale that makes the kale more tender it's not the vinegar the acid the vinegar the lemon juice bounces off the kale it's getting the oil inside the kale that really gets it more tender so you didn't even need any acid cuticles never knew kale had cuticles it does cuticle has a you know cute kale has you know name personality what was that pinkles couple cloves of just chopped up garlic and then we literally just and this to me it's also just so inviting it just looks like it's gonna be fantastic and if this is a little bit um generous on the portion honestly i love eating this just chilled the next day almost like you would a little scoop of tuna salad instead you have some of this leftover salmon i just sprinkle any garlic left in the bowl on there shamelessly and then just a little sprinkle over top of some dried oregano i like it that you put it on the end i think it's more pronounced okay and this just goes right into a 400 degree oven and you just cook it as long as you want your salmon to be cooked so medium rare i'm thinking 12 to 15 minutes more well done leave it in there for 20. the kale can hang and you just get happiness which i love little lime zest right on top that's an iron chef trick yeah just wake it up a little bit you could totally use a lemon by the way but i kind of prefer that kind of more floral and almost bitter note from lime and then i literally just cut it and just squeeze some lime right over the fish not so much over the kale but we really want it to be over the fish you could just serve it on that right to the table yeah right in the middle back up plates have at it and by the way i know we have lots of fancy equipment to get lime juices out i love to kind of dig in there with my hands and just get a little bit of that pulp from the lime on there too i think the kale this way is really delightful it also has its character intact sometimes it gets so cooked you can't taste it it gets that that metallic taste kale chips you know it's you know birds nothing so i love the texture than this um so i have a fish purveyor who puts honey on all his fish and i i thought that was just ridiculous i've never cooked a piece of fish the tiniest the tiniest you don't even know one just one teaspoon one i didn't say nothing i don't know did you see it yeah no and i know like i know a lot of chef friends of mine they drizzle a little really good cherry vinegar on the top can you hear the the kale the crunch of it rustling right on top look at that so pretty and like you said put the tray in the middle of the table on a trivet and dinner is served wednesday you have to get dinner on quick before someone thinks about you know some egg rolls and dumplings cause i go there pretty quickly that looks good this is silver real good i mean this is you really only need a fork you barely need a knife to eat this oh hmm you really taste that salmon but then you get those spices and the kale cooked enough tender yousheet panned blackened salmon with a little garlicky kale that is gonna keep you home for dinner good save the money and the calories too right right so speaking of calories by the way i always try to be a little judicious with the olive oil when making a dish like this because the salmon is rich you don't need a lot of olive oil those type of calories really add up i want to save some calories for dessert yeah there you go so i have four eight ounce portions of salmon you could do smaller portions or you could do a piece i think six ounces of protein personally is where you perfect don't you i do but eight ounces of sandwich just looks so good yeah it does but it is hard to eat a lot of salmon you didn't like over it eat salmon like you hit that seven thousands in your life yeah let's just see how dinner turns out folks all right well we're both uh we're a little where we're nervous we're hoping it's we're gonna start with a little salt right on top and i'm using kosher salt here it's a week night you know we're not getting out the pink himalayan salt on wednesday and then we're gonna kind of mimic the idea of blackening by mixing together some spices that are found in a classic blackening spice mix blackened fish made traditionally is dipped in clarified butter and then dipped in really spicy spices mixed with garlic and that's what makes it stick and then you cook it in a roaring hot pan i kind of want to just take the essence of the blackening which is some cayenne and paprika mixed together and that's quite a bit of heat right mixed with some garlic and dry mustard powder one of my favorite spices i love it so much and then we're just gonna use a sifter and this gives it a nice even layer right so every bite has a bit of spice distributed all over it you don't have any clumps of overly spicy spices i love the even coating of the the spice on there that's br i like it i've never really done it i do that with a little drone you do it do you do you have a cecarian drone so you see this really mimics the idea of blackening and then literally the salt the spices we just arrange that right on your oil tray leave a little space in between each piece of salmon so they get an opportunity to brown a little bit right and then when i love is you're just thinking okay this could almost be dinner right then and there but we're gonna add to it a little bit of kale i've got the equivalent of about one bunch of tuscan kale here ripped up and the pieces you can leave them a little bit big cause they're along for the ride with the salmon so they're gonna cook a good 12 to 15 minutes even longer if you like your salmon well done now here's the interesting thought about kale i've torn most of the chewy ribs out of the center of these pieces of kale um and i'm just gonna add a little bit of olive oil a couple tablespoons pinch of salt and just give it a quick massage interestingly enough you know we talk about massaged kale salads right where you add vinegar and you're supposed to let it sit on there and they always say the vinegar the acid makes the kale welt um and get kind of droopy it's actually the oil soaking into the cuticles of the kale that makes the kale more tender it's not the vinegar the acid the vinegar the lemon juice bounces off the kale it's getting the oil inside the kale that really gets it more tender so you didn't even need any acid cuticles never knew kale had cuticles it does cuticle has a you know cute kale has you know name personality what was that pinkles couple cloves of just chopped up garlic and then we literally just and this to me it's also just so inviting it just looks like it's gonna be fantastic and if this is a little bit um generous on the portion honestly i love eating this just chilled the next day almost like you would a little scoop of tuna salad instead you have some of this leftover salmon i just sprinkle any garlic left in the bowl on there shamelessly and then just a little sprinkle over top of some dried oregano i like it that you put it on the end i think it's more pronounced okay and this just goes right into a 400 degree oven and you just cook it as long as you want your salmon to be cooked so medium rare i'm thinking 12 to 15 minutes more well done leave it in there for 20. the kale can hang and you just get happiness which i love little lime zest right on top that's an iron chef trick yeah just wake it up a little bit you could totally use a lemon by the way but i kind of prefer that kind of more floral and almost bitter note from lime and then i literally just cut it and just squeeze some lime right over the fish not so much over the kale but we really want it to be over the fish you could just serve it on that right to the table yeah right in the middle back up plates have at it and by the way i know we have lots of fancy equipment to get lime juices out i love to kind of dig in there with my hands and just get a little bit of that pulp from the lime on there too i think the kale this way is really delightful it also has its character intact sometimes it gets so cooked you can't taste it it gets that that metallic taste kale chips you know it's you know birds nothing so i love the texture than this um so i have a fish purveyor who puts honey on all his fish and i i thought that was just ridiculous i've never cooked a piece of fish the tiniest the tiniest you don't even know one just one teaspoon one i didn't say nothing i don't know did you see it yeah no and i know like i know a lot of chef friends of mine they drizzle a little really good cherry vinegar on the top can you hear the the kale the crunch of it rustling right on top look at that so pretty and like you said put the tray in the middle of the table on a trivet and dinner is served wednesday you have to get dinner on quick before someone thinks about you know some egg rolls and dumplings cause i go there pretty quickly that looks good this is silver real good i mean this is you really only need a fork you barely need a knife to eat this oh hmm you really taste that salmon but then you get those spices and the kale cooked enough tender you\n"
