Sweet Chili Salmon with Crispy Kale…

I made this flavorful recipe of Sweet Chili Salmon with Crispy Kale served on top of Garlic Mashed Potatoes before the New Year…but who doesn’t need another great salmon recipe with kale…yes, this one is served on hot, yummy, garlic mashed potatoes.

But, If your sticking to a healthy regimen like me then just don’t put those mouth watering, mashed potatoes on your plate.  I didn’t worry about the mashed potatoes going to waste because my kids ate them all up.  Then they asked me, why don’t I make more mashed potatoes for dinner. Uh, there fattening, and you don’t have to worry about it, but I do! Lol!

To start, I lined a baking tray with foil, placed my salmon skin side down, then I placed the kale along the side of the salmon. This particular piece is about 1.5 lb. and will make a generous 6 oz portion for 4 people. I keep the seasoning simple with salt, pepper, lemon juice and sweet chili sauce, then I drizzle it with extra-virgin olive oil to keep it moist. Bake the salmon at 425 degrees for 15 minutes if thawed or 25 minutes if frozen. When it is done, the fish should be easy to flake with a fork. If it goes all white, it was over cooked. You can check it with a fork while it is in the oven.

Here’s to a Healthy & Prosperous New Year!

Ali in the Valley

Sweet Chili Salmon with Crispy Kale

  1. 1 lb salmon (cut into 2-3 pieces)

  2. Salt

  3. Black pepper

  4. 1 teaspoon oil

  5. 4 tablespoons bottled Thai sweet chili sauce

  6. 1 1/2 teaspoons lime juice

  7. 1 TB of Extra-Virgin Olive Oil

  8. 1 Bag Kale (Trader Joes)

  9. 1/2 lemon juice

  10. salt and pepper to taste

  11. Garlic Mashed Potatoes:

  12. 1 pound russet potatoes (peeled and cut into 1 1/2-inch pieces)

  13. 5 garlic cloves

  14. 3/4 cup nonfat milk

  15. 2 tablespoons unsalted butter

  16. 3/4 teaspoon coarse salt

  17. Freshly ground pepper

  1. On a flat cooking sheet, spray with Extra-Virgin Olive Oil to prevent sticking…Place Salmon and Kale on cooking sheet. Season the salmon & kale with a wee bit of salt and pepper. Mix the sweet chili sauce, lime juice and pour over salmon and kale with a drizzle on extra-virgin olive oil.

  2. Bake the salmon and kale at 450F for about 12 or 15 minutes or until they are cooked through. Check on kale and toss with prongs as well as cut slits in the salmon to make sure salmon is cooked thoroughly.

  3. Garlic Mashed Potatoes:

  4. In a medium saucepan, combine the potatoes and whole garlic; add enough cold water to cover by about 2 inches. Bring to a boil over high heat. Reduce heat to a simmer, and cook until the potatoes are easily pierced with a fork, about 15 minutes. Drain the potatoes, and set aside in a warm place.

  5. Meanwhile, in the same saucepan, combine milk, butter, and salt; season with pepper. Place over low heat until butter has melted and milk is warm to the touch. Pass potatoes and garlic through a ricer or food mill into saucepan, and stir gently to combine with milk mixture. Serve immediately.

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