Herb-Rubbed Broiled Salmon with Sauteed Garlic Slivers and Kale
Who’s eaten at Carrabas Italian Grill? Who goes back to Carrabas to give in to their massive cravings for the herbed olive oil you dip their amazing bread into before your meal? Well, those herbs were my inspiration for this salmon dish, and I must say, it turned out quite well! And the best part is, I have leftover herb rub for dipping my homemade bread into! And a bonus is that this is a quick and easy recipe you’re sure to enjoy!
What you’ll need:
For the Herb-Rubbed Salmon
1 teaspoon crushed red pepper
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon granulated garlic
1 teaspoon fresh minced garlic
1 teaspoon kosher salt
4 salmon steaks
For the Sauteed Garlic Slivers and Kale
One head kale
2 large garlic cloves, thinly sliced
Salt and pepper to taste
1. Preheat your oven to high broil, then in a small bowl mix together all the herbs (don’t add the olive oil yet).
2. Coat each salmon steak with olive oil, then rub a generous amount of the herb mixture onto each steak (about 1 1/2 teaspoons is adequate). Broil on high for roughly 7 minutes, or until the top of the salmon steaks looks nicely browned and cooked through.
3. In the meantime, chop the kale into 1-inch wide ribbons. Preheat an oiled skillet on medium, add the garlic followed by the kale. Saute until the kale is wilted (about 5 minutes). Season with salt and pepper to taste.
Dinner is served!
This entry was published on December 27, 2012 at 2:42 pm and is filed under Uncategorized
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