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Seared Steakhouse Salmon

with Roasted Potatoes & "Creamed" Kale

Seared Steakhouse Salmon with Roasted Potatoes & "Creamed" Kale
Cook Time
20-30mins
Makes
4 Servings
Nutrition
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Check back soon for nutritional information.
Group 2
Est. 580 calories

Traditional steakhouses are well known for a variety of gourmet dishes—including exceptional seafood. In this recipe, we’re making a hearty, steakhouse-inspired meal with delicious salmon fillets. We’re coating our fillets in a distinctive blend of warming spices (including two kinds of paprika, fennel seed and more) and sweet brown sugar, then pan-searing them. On the side, we’re serving up a duo of steakhouse staples: simple roasted potatoes and “creamed” kale—or kale sautéed with garlic, scallions and butter, then finished with Parmesan, for a lighter take on the classic.

Seared Steakhouse Salmon with Roasted Potatoes & "Creamed" Kale ingredients
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Medium dice the potatoes. Remove and discard the kale stems; roughly chop the leaves. Peel and mince the garlic. Cut off and discard the root end of the scallion; thinly slice the scallion, separating the white bottom and green top. Quarter and deseed the lemon.

Roast the potatoes:
2 Roast the potatoes:

Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast, stirring halfway through, 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook & chop the kale:
3 Cook & chop the kale:

While the potatoes roast, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the kale; season with salt and pepper. (If necessary, work in batches.) Cook, stirring occasionally, 2 to 4 minutes, or until the kale has wilted. Add ¼ cup of water and cook, stirring occasionally, 4 to 6 minutes, or until the water has evaporated. Transfer to a cutting board to cool. When cool enough to handle, finely chop. Wipe out the pan.

Cook the salmon:
4 Cook the salmon:

While the potatoes continue to roast, pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. Coat the skinless side of each seasoned fillet in the spice blend. In the pan used to cook the kale, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skinless sides down. Cook 2 to 3 minutes per side, or until browned and cooked to your desired degree of doneness. Transfer to a plate; set aside in a warm place. Wipe out the pan.

Finish the kale:
5 Finish the kale:

While the potatoes continue to roast, in the pan used to cook the salmon, heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic and white bottom of the scallion; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the chopped kale, butter and 2 tablespoons of water; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Add the cheese; stir to thoroughly combine and season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the cooked salmon fillets, finished kale and roasted potatoes between 4 plates. Garnish with the green top of the scallion and lemon wedges. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Medium dice the potatoes. Remove and discard the kale stems; roughly chop the leaves. Peel and mince the garlic. Cut off and discard the root end of the scallion; thinly slice the scallion, separating the white bottom and green top. Quarter and deseed the lemon.

2 Roast the potatoes:

Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast, stirring halfway through, 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the potatoes:
Cook & chop the kale:
3 Cook & chop the kale:

While the potatoes roast, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the kale; season with salt and pepper. (If necessary, work in batches.) Cook, stirring occasionally, 2 to 4 minutes, or until the kale has wilted. Add ¼ cup of water and cook, stirring occasionally, 4 to 6 minutes, or until the water has evaporated. Transfer to a cutting board to cool. When cool enough to handle, finely chop. Wipe out the pan.

4 Cook the salmon:

While the potatoes continue to roast, pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. Coat the skinless side of each seasoned fillet in the spice blend. In the pan used to cook the kale, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skinless sides down. Cook 2 to 3 minutes per side, or until browned and cooked to your desired degree of doneness. Transfer to a plate; set aside in a warm place. Wipe out the pan.

Cook the salmon:
5 Finish the kale:

While the potatoes continue to roast, in the pan used to cook the salmon, heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic and white bottom of the scallion; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the chopped kale, butter and 2 tablespoons of water; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Add the cheese; stir to thoroughly combine and season with salt and pepper to taste.

6 Plate your dish:

Divide the cooked salmon fillets, finished kale and roasted potatoes between 4 plates. Garnish with the green top of the scallion and lemon wedges. Enjoy!

Plate your dish: