Best 2 Sheet Pan Blackened Salmon With Garlicky Kale Recipes
Indulge in a culinary journey with our delectable Sheet Pan Blackened Salmon with Garlicky Kale recipe. This vibrant dish tantalizes the taste buds with a medley of flavors and textures. Picture perfectly seared salmon fillets, enveloped in a bold and smoky blackened seasoning, roasting alongside tender garlicky kale, all on a single sheet pan. Experience the harmonious blend of smoky, earthy, and slightly spicy notes, complemented by the refreshing crunch of kale and a hint of garlic. Prepare to be captivated by this culinary symphony that is not only visually stunning but also a nutritional powerhouse. Embrace the simplicity of this one-pan meal, perfect for busy weeknights or elegant dinner parties alike. Elevate your culinary skills and savor the delectable flavors of blackened salmon and garlicky kale, all in one irresistible dish.
In addition to the main recipe, this article offers a delightful collection of variations to cater to diverse preferences and dietary needs. Discover a scrumptious Sheet Pan Blackened Tilapia with Roasted Sweet Potatoes and Broccoli, featuring flaky tilapia fillets and a vibrant medley of roasted vegetables. For a vegetarian twist, try the Sheet Pan Blackened Tofu with Roasted Brussels Sprouts and Quinoa, where crispy tofu takes center stage, accompanied by roasted Brussels sprouts and fluffy quinoa. And for those seeking a low-carb option, the Sheet Pan Blackened Salmon with Roasted Asparagus and Cauliflower Rice is a delightful choice, combining tender salmon with roasted asparagus and cauliflower rice. Embark on a culinary adventure with these diverse recipes, each offering a unique flavor profile that is sure to satisfy your taste buds.
SHEET PAN BLACKENED SALMON WITH GARLICKY SPINACH
This is my modified weeknight version of Louisiana chef Paul Prudhomme's classic and legendary blackening technique. Traditionally you dip the protein, typically redfish, in melted butter and then in a mix of spices (a sort of local Louisiana masala) that often includes dry mustard, ground garlic, ginger, and cayenne pepper. When the protein is seared in a roaring-hot (usually cast-iron) pan, the butter and spices almost form a crust, giving the fish a charred and spicy exterior. To save some steps and make this a complete meal, I sift the spices evenly over olive oil-drizzled fish instead (if you don't have a strainer or sieve, sprinkle the spices directly over the fish). The garlicky spinach is a simple side dish to fit into any meal. You can also use it as the base for a salad and top it with roasted chicken, meat or fish. Add some roasted nuts for crunch or Parmesan cheese for richness. Or, just keep it super simple...
Provided by Alex Guarnaschelli
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F. Set an oven rack in the lower-middle position.
- Prepare the salmon: In a small bowl, mix together the paprika, cayenne, garlic powder, dry mustard, and oregano and set aside. Use 1 tablespoon of the olive oil to grease a sheet pan. Place the salmon, skin-side down, on a flat surface and season it with salt. Drizzle the salmon with 2 tablespoons of the oil. Transfer the spice mixture to a small fine-mesh sieve or strainer and sift an even layer of the spices over the salmon. Arrange the fillets skin-side down on the prepared sheet pan, leaving space between them.
- Cook the salmon: Place the pan on the lower-middle rack and roast for 10 to 12 minutes for medium to medium-rare salmon. (For well-done fish, leave it in the oven for an additional 5 to 8 minutes.) Remove the pan from the oven and drizzle the honey over the fish. Then sprinkle all of the lime zest and juice over the fish.
- While the salmon roasts, cook the spinach: Heat a 12-inch skillet over medium heat and add the olive oil. "Spear" the garlic clove on the tines of a fork. When the oil is hot and begins to smoke lightly, add the spinach and cook in the oil, stirring with the fork, 30 seconds. By stirring the spinach with the garlic clove on the end of the fork, it imparts a garlic flavor without overwhelming the spinach. Stir in salt and black pepper and remove the skillet from the heat. Stir until the spinach loses half its volume. Sprinkle with the red wine vinegar. Serve immediately with the salmon.
SHEET-PAN BLACKENED SALMON WITH GARLICKY KALE
From chef Alex Guarnaschelli, this sheet-pan salmon with kale makes a quick, healthy, and seriously delicious weeknight dinner.
Categories Dinner
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F and set an oven rack in the lower-middle position.
- Prepare the Salmon: In a small bowl, combine the paprika, cayenne pepper, garlic powder, dry mustard, oregano, and ¾ teaspoon salt; stir until evenly mixed and no lumps remain. Use 1 tablespoon of the oil to grease a rimmed sheet pan. Place the salmon filets, skin-side down, on the pan, leaving space between them; drizzle the salmon with 2 tablespoons of the oil. Sprinkle the spice mix evenly over the salmon.
- Prepare the Kale: In a medium bowl, using tongs, toss the kale with the remaining 2 tablespoons of oil, the minced garlic, and a pinch of salt. Arrange it all around (but not covering) the salmon; it's okay to pile it up a bit, as it will shrink significantly as it roasts.
- Place the pan on the lower-middle rack and roast for 12 to 14 minutes for medium-cooked salmon. (If you prefer your salmon medium-rare, cook 10 to 12 minutes. For well-done, cook 15 to 17 minutes.) Remove the pan from the oven and drizzle the honey over the fish. Then sprinkle the lime zest and juice over the fish. Serve immediately.
Nutrition Facts : Calories 557, Fat 41 g, Carbohydrate 11 g, Protein 38 g, SaturatedFat 8 g, Sugar 6 g, Fiber 3 g, Sodium 591 mg, Cholesterol 94 mg
Tips:
- Choose high-quality salmon. Look for wild-caught salmon fillets that have a vibrant orange color and no fishy odor.
- Prepare your kale properly. Trim the tough stems from the kale and chop the leaves into bite-sized pieces.
- Use a well-seasoned cast iron skillet. A well-seasoned cast iron skillet will help to create a crispy crust on the salmon and will prevent it from sticking.
- Blacken the salmon properly. Heat the skillet over high heat until it is very hot. Add the salmon fillets and cook them for 3-4 minutes per side, or until they are cooked through.
- Sauté the kale. While the salmon is cooking, sauté the kale in a little bit of olive oil in a separate pan. Season the kale with salt, pepper, and garlic powder.
- Serve the salmon and kale together. Serve the blackened salmon fillets with the sautéed kale and a lemon wedge.
Conclusion:
This sheet pan blackened salmon with garlicky kale is a delicious and easy-to-make meal. The salmon is cooked to perfection and has a crispy crust. The kale is sautéed in garlic and olive oil and is a perfect accompaniment to the salmon. This dish is sure to please everyone at your table.
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