Sheet Pan Dinner: Teriyaki Salmon and Kale
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 508, total fat 31 G., saturated fats 7 G., proteins 45 G., carbohydrates 12 G., fiber 3 G., cholesterol 109 mg, sodium 1521 mg, sugar 7 G.
Calories 508, total fat 31 G., saturated fats 7 G., proteins 45 G., carbohydrates 12 G., fiber 3 G., cholesterol 109 mg, sodium 1521 mg, sugar 7 G.
"This is definitely one of the easiest recipes in my cookbook. The first time I made it, I popped the pan in the oven after just four minutes. I looked around the kitchen in confusion and thought, 'What just happened?' If anything had to be logically described as 'incredibly simple,' it would be this recipe. If you've never tried crispy kale, you'll be pleasantly surprised. It's great on its own as a snack, but paired with tender salmon, it's even better! This is a dinner every home cook should try," shares Ree Drummond.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 large bunch of kale
- 1 tbsp. l. olive oil
- Four salmon fillets weighing 170-220 g each.
- 0.5 cup teriyaki sauce (choose thick)
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Cooking the dish according to the recipe:
- Preheat oven to 220°C.
- Trim the stems and veins from the cabbage leaves and place them on a baking sheet. Tear the leaves into small pieces. Drizzle the cabbage with olive oil and toss to coat all the pieces.
- Place the salmon skin-side down between the cabbage leaves (if using skin-on salmon), season with salt and pepper. Drizzle each fillet with a couple of teaspoons of teriyaki sauce and brush to lightly coat.
- Bake for about 10 minutes, shaking the pan once to prevent the cabbage from burning. It should be lightly browned around the edges.
- Microwave the remaining teriyaki sauce for about 15 seconds and drizzle it over each piece of salmon, letting it rest for a couple of minutes before serving.
Sauce:
Instead of teriyaki, you can use hoisin sauce or any other sticky sauce; even barbecue sauce will do. You can also mix honey with soy sauce. Sprinkle the salmon with a little chili powder along with salt and pepper for a more piquant flavor.
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