Wednesday, January 29, 2014
coconut milk and miso creamed kale with salmon.
I waited until the end of the month to make the statement that this is the best thing I ate during the month of January. It was a dish that was created on a whim without a recipe or anything more then a "let's try this and hope it doesn't taste like garbage like some of your other experiments". It doesn't involve any of my most favorite things (namely dark chocolate! bread! or cheese!!). It can qualify as health food and yet it it's the dish we've eaten three times this month and have found utterly satisfying each and every time (which usually only happens when I am eating avocado toast and scrambled eggs followed by a chocolate almond croissant).
This is a 5 ingredient (mostly pantry items) meal that basically cooks up in well under 15 minutes making this the single best thing you can make during the week when you have minimal time but are looking for something utterly amazing to eat. The combination of coconut milk and miso may be my new favorite pairing especially when simmered together with chopped kale. As the kale cooks and the coconut milk and miso simmers it thickens up to create a creamy base that is similar to a umami-bomb creamed spinach. Paired with wild salmon that cooks atop the creamed kale and emerges from the pan perfectly flaky gives you have the best dinner ever.
Coconut Milk and Miso Creamed Kale with Salmon
Serves 3 or 4 depending on how much salmon you buy.
1 large bunch of kale, stems removed and chopped (about 12 cups) 1 can (13.5 ounces) of full-fat well-shaken coconut milk
2 tablespoons white miso
3/4 - 1 pound wild salmon fillet cut into or 4 pieces
Salt and pepper to taste
Lime wedges to serve
Sesame seeds for sprinkling (optional)
Heat a large saute pan over medium heat. Pour the coconut milk into the pan and add kale. (It will look like A LOT of kale but it will shrink down quickly.) Stir to combine with the milk. Allow kale to wilt and coconut milk to thicken, stirring on occasion, for about 5 minutes. Stir in the miso.
Salt and pepper the salmon to taste and place the salmon, skin side down over the kale. Turn the heat down to low and cover the pan. Cook until the salmon is cooked through and beginning to flake, about 5 minutes. To serve place 1/3 to 1/4 of the kale mixture on the plate and top with the salmon. Sprinkle with sesame seeds if desired. Serve with wedges of lime.