Working Through Lunch? Try Donna’s Delicious Broiled Salmon

Fuel your brain and your body with this nutritious and delicious lunch! This recipe uses fresh salmon, which is rich in omega-3 fatty acids, and lacinato kale (also called Tuscan kale or dino kale), which is lower in oxalates than curly kale. The kicker is the tasty combination of tamari and Herbamare Herbed Sea Salt. You can buy Herbamare on Amazon if you can’t find it locally.

Donna’s Delicious Broiled Salmon

1 pound Fresh Salmon (skin on) 

Extra Virgin Olive Oil

Low Sodium Tamari

Herbamare Herbed Sea Salt 

Cast Iron Skillet

Directions: 

Rinse and pat dry salmon. Drizzle a small amount of EVOO in a cast iron skillet. Alternatively, you can use a small amount of coconut oil and smear it on the top of the salmon. Place salmon in skillet skin side down. Season lightly with Herbamare Seasoning. Drizzle EVOO and Tamari over salmon. Place the skillet under the broiler for 6 minutes. Turn off the broiler and set the timer for another 6 minutes leaving salmon in the oven. Remove from the oven and serve over a bed of sautéed Kale. Don’t forget a spoonful of cultured veggies to aid in digestion. 

*The time to broil will depend on the thickness. Broilers vary, so watch the cook time carefully! Using a thermometer is helpful. The exact timing depends on your specific broiler and the thickness of the fish. So use your best judgment. Donna prefers her salmon medium rare. If you prefer yours more well done you may need a longer cook time. It will be different every time: so watch closely! Most broilers are about 3 to 5 inches from the heating element. If yours is closer, take care and watch the salmon during the cook time.

The salmon should be just tender and pink at the center. Estimate 4 to 5 minutes for very thin salmon or 7 to 10 minutes for 1-inch thick salmon. It’s helpful to use a food thermometer: it should be about 130 degrees Fahrenheit.

Sauteed Kale

Large drizzle extra-virgin olive oil

1 yellow onion-diced

3  large bunches of Lacinato kale, stemmed, with leaves coarsely chopped

2-3  cups chicken or vegetable stock

Directions: 

Heat olive oil in a large heavy bottom sauté pan set over medium-high heat until it shimmers. Add onion, and cook until soft.

Add 2 cups of the stock and chopped kale to a pan. Use tongs to toss the greens in the oil/onions and stock, then cover and cook for approximately 10-15 minutes, turning kale occasionally. You may add stock as needed so it does not evaporate completely. Cook until kale is soft and wilted. Season with salt and pepper or Herbamare seasoning.