Teriyaki Salmon and Kale Sheet Pan Supper
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- 1 tablespoon olive oil
- kosher salt and black pepper
- 1 large bunch kale
- 4 (6–8-ounce) salmon fillets
- 1/2 cup store-bought teriyaki sauce (look for the thick kind)
- Carbohydrate 12 g(4%)
- Cholesterol 109 mg(36%)
- Fat 31 g(47%)
- Fiber 3 g(10%)
- Protein 45 g(91%)
- Saturated Fat 7 g(33%)
- Sodium 1521 mg(63%)
- Calories 508
Preparation Preheat the oven to 425°F. Strip the stems and center ribs out of the kale leaves and place the leaves on a baking sheet. Discard the ribs and stems. Tear the leaves into smaller chunks. Drizzle the kale with olive oil and toss, making sure the oil lightly coats all the pieces. Nestle the salmon among the kale leaves, skin side down (if your fillets have skin) and sprinkle them with salt and pepper. Drizzle a couple of teaspoons of teriyaki sauce over each fillet and brush it to lightly coat the surface. Bake for about 10 minutes, shaking the pan once to make sure the kale doesn’t burn. (It should brown a little around the edges.) Warm the remaining teriyaki sauce in the microwave for about 15 seconds and pour it over each piece of salmon, letting it sit for a couple of minutes before serving. (I can’t even wait for a plate!) Change Things Up!• Use hoisin or any sticky sauce (even BBQ sauce!) instead of the teriyaki. • Use a combo of honey and soy sauce for a slightly different flavor. • Sprinkle the salmon with a little chili powder along with the salt and pepper to give it a bit of spice. From The Pioneer Woman Cooks: Come and Get It!: Simple, Scrumptious Recipes for Crazy Busy Lives © 2017 by Ree Drummond. Reprinted with permission from William Morrow Cookbooks, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
Preparation Preheat the oven to 425°F. Strip the stems and center ribs out of the kale leaves and place the leaves on a baking sheet. Discard the ribs and stems. Tear the leaves into smaller chunks. Drizzle the kale with olive oil and toss, making sure the oil lightly coats all the pieces. Nestle the salmon among the kale leaves, skin side down (if your fillets have skin) and sprinkle them with salt and pepper. Drizzle a couple of teaspoons of teriyaki sauce over each fillet and brush it to lightly coat the surface. Bake for about 10 minutes, shaking the pan once to make sure the kale doesn’t burn. (It should brown a little around the edges.) Warm the remaining teriyaki sauce in the microwave for about 15 seconds and pour it over each piece of salmon, letting it sit for a couple of minutes before serving. (I can’t even wait for a plate!) Change Things Up!• Use hoisin or any sticky sauce (even BBQ sauce!) instead of the teriyaki. • Use a combo of honey and soy sauce for a slightly different flavor. • Sprinkle the salmon with a little chili powder along with the salt and pepper to give it a bit of spice. From The Pioneer Woman Cooks: Come and Get It!: Simple, Scrumptious Recipes for Crazy Busy Lives © 2017 by Ree Drummond. Reprinted with permission from William Morrow Cookbooks, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
