Adapted from: Blue Apron
Serves: 2
Prep time: 15 minutes
Cook time: 30 minutes
Ingredients:
2 tbsp sliced almonds (or pepitas)
2 tbsp ghee (or oil alternative)
olive oil
1 zucchini, cut thinly into half-moon rounds (1/4" thick)
113 g (4 oz) mini sweet/tinkerbell peppers, thinly sliced crosswise
2 garlic cloves, minced
1 tbsp capers, roughly chopped
salt & pepper
1 tbsp apple cider vinegar
1 bunch kale, ribbed and chopped small
2 salmon fillets, skin on (about 280 g / 10 oz)
Wow. This is the best. I did not choose this recipe because it was pseudo-paleo but because I liked the ingredients. And it is a unique combination of flavours that sound odd when reading through the ingredient list. Apple cider vinegar, almonds, and capers? Yeah. It's weird. But so pleasantly punchy. I love a recipe chocked full of vegetables. My blood sugars stabilise, my belly is filled. Mmmm. After I make this dish, I already count down until the next time I add it to the menu. If you're lucky, the salmon skins will crisp up like potato chips and are a delightful treat to snack on right away.
I listed this recipe as nut-free as the almonds can be cut entirely or subbed with seeds (pumpkin!). I listed it as dairy-free because a different oil can be used in place of ghee. Ghee is a form of clarified butter (aka less water content, more fat). Ghee is better because it has a higher smoke point (does not burn as quickly as butter). The vegetables and salmon get really hot, so using ghee is better for that. If you don't have ghee or want to use butter instead, that's fine. For those wishing to go dairy-free, use an oil that has a high smoke-point such as grapeseed oil or avocado oil.
Also I'll note the vegetables in this photo are ugly. So congrats for opening up the recipe anyway and trusting me. I cut the zucchinis too thin and they disintegrated. Oops.
Ingredients:
2 tbsp sliced almonds (or pepitas)
2 tbsp ghee (or oil alternative)
olive oil
1 zucchini, cut thinly into half-moon rounds (1/4" thick)
113 g (4 oz) mini sweet/tinkerbell peppers, thinly sliced crosswise
2 garlic cloves, minced
1 tbsp capers, roughly chopped
salt & pepper
1 tbsp apple cider vinegar
1 bunch kale, ribbed and chopped small
2 salmon fillets, skin on (about 280 g / 10 oz)
Directions:
1. Heat a large skillet on medium heat and roast the almond slices. Set aside once they begin to brown.
2. In the same pan, heat the ghee and 2 tsp olive oil on medium high heat. Add the zucchini in a flat layer. Cook until lightly browned, with minimal stirring.
3. To the zucchini, add mini peppers, garlic, capers, and a generous addition of salt & pepper.
4. Cook vegetables until softened (1 - 2 minutes).
5. Add the kale, vinegar, and a couple tablespoons of water to the pan. Cook, stirring occasionally, until the kale is slightly wilted and water has mostly cooked off.
6. Plate the vegetables and keep in a warm spot.
7. Pat the salmon dry with paper towels (this is important to prevent harmful stray oil splatters) and sprinkle salt and pepper on both sides.
8. In the same pan, heat 2 tsp olive oil on medium heat. Add the salmon, skinLESS side down.
9. Cover the pan loosely with aluminium foil and cook 4-5 minutes, or until slightly browning.
10. Flip the salmon and cooked 3-4 minutes SKIN side down, or until cooked through.
11. Top the vegetables with salmon and almonds and serve immediately.
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