Teriyaki Salmon & Kale

January 22, 2020

Wine & Dine Wednesday is a crazy easy recipe that a buddy of mine posted on Instagram that I knew I had to try immediately. I love quick and super tasty weeknight meals. Stacy is one of the owners of Dunes & Duchess, she is the Duchess. They make fab furniture and candelabras we sell at WK. We also have a swell pair of custom green candelabras at Hawthorne that they made for us. She is the creator of this super simple but oh so yummy meal.

Oven to 450. Cut up kale or buy bagged already cut up. Massage with extra virgin olive oil, salt and pepper. Spread out onto a sheet pan on both ends. Take a few whole kale leaves and place salmon on top of in the middle of the pan. Drizzle teriyaki sauce heavily over the salmon and lightly over the kale. Add a bit of fresh cracked pepper to the salmon filets. No salt is needed as the teriyaki sauce takes care of that. Roast in the quite hot oven for 10 to 12 minutes depending on size of salmon pieces. Could not be easier.

I served the salmon atop a hearty dollop of basmati rice alongside a bundle of asparagus I roasted in the oven on another sheet pan while the salmon cooked away. The kale gets a tad crispy and is such a lovely addition to the salmon.