Smoky Salmon & Shallot-Date Sauce

with Roasted Vegetable & Kale Salad

35 MIN

2 Servings

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From the Test Kitchen

These flaky, seared salmon fillets are elevated by a coating of smoky spices (like paprika, ground yellow mustard, and more) and a savory-sweet pan sauce made with shallot, garlic, dates, and fresh lemon juice. It all comes together over a bed of tender marinated kale tossed with roasted potatoes and sweet peppers.
To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.

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Nutrition

PER SERVING
Calories

690 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Skin-On Salmon Fillets
1 bunch Kale
4 oz Sweet Peppers
2 cloves Garlic
¾ lb Golden Potatoes
1 Lemon
1 oz Dried Medjool Dates
1 Shallot
2 Tbsps Roasted Pistachios
1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare & start the potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Place on a sheet pan. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 15 minutes. Leaving the oven on, remove from the oven.

2 Prepare the remaining ingredients:

Meanwhile, quarter and deseed the lemon. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Place in a large bowl; add the juice of 2 lemon wedges and 1 tablespoon of olive oil; season with salt and pepper. Using your hands, massage the kale to slightly soften. Set aside to marinate, stirring occasionally, at least 10 minutes. Cut off and discard the stems of the peppers; remove the cores. Quarter lengthwise. Place in a bowl; drizzle with 1/2 teaspoon of olive oil and season with salt and pepper. Roughly chop the pistachios. Peel and finely chop the shallot. Peel and roughly chop 2 cloves of garlic. Combine the chopped shallot and chopped garlic in a bowl. Pit and roughly chop the dates; place in a separate bowl. Add 1/2 cup of water; season with salt and pepper.

3 Roast the peppers & potatoes:

Carefully add the seasoned peppers to the other side of the sheet pan of partially roasted potatoes; arrange in an even layer. Roast 10 to 12 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven.

4 Cook the fish:

Meanwhile, pat the fish dry with paper towels; season with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.

* An instant-read thermometer should register 145°F.

5 Make the sauce:

Add the chopped shallot and garlic to the pan of reserved fond. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the prepared dates (including the liquid). Cook, stirring occasionally, 3 to 4 minutes, or until the liquid has reduced in volume. Turn off the heat. Stir in the juice of the remaining lemon wedges.

6 Finish the vegetables & serve your dish:

Add the roasted vegetables to the bowl of marinated kale; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished vegetables topped with the cooked fish, sauce, and chopped pistachios. Enjoy!