Ingredients
Scale
- 1 tablespoon coconut oil
- 4 salmon filets, patted dry
- 1 teaspoon each salt and freshly ground pepper, more to season
- 1 large bunch kale, roughly chopped into small pieces
- 1 teaspoon olive oil
- 1/3 cup Dijon mustard
- 1 heaping tablespoon honey
- 1–2 scallions, sliced thinly
Instructions
- Using a large enamel or well seasoned cast iron pan, heat the oil over medium high heat. Season the flesh side of the salmon filets very well with salt and pepper (set aside any unused salt and pepper). When the pan is hot, add the salmon skin side down. Cook for 6 minutes or until the skin is very crispy.
- Carefully flip each salmon filet over. Turn your heat down to medium. Let cook for 4-5 minutes. Remove the salmon from the pan, placing each filet skin side down on a plate or cutting board to rest.
- Meanwhile, massage the kale, 1 teaspoon olive oil and 1/2 teaspoon of salt together in a large bowl. Use your hands to massage for 30-45 seconds and let sit until ready to serve.
- Mix together the Dijon mustard, honey and 1/4 teaspoon black pepper in a small bowl.
- To serve, place the kale on a plate or shallow bowl, top with a salmon filet and spoon the honey mustard over each piece of salmon. Garnish with scallions and serve.
- Prep Time: 5
- Cook Time: 12
- Category: seafood
- Method: stove top
- Cuisine: dinner