One thing I love all year round is Salmon. It’s also a fish that can hold up to being frozen, so I tend to stock up on it when its on sale and freeze portions of it for later. And with Salmon being a fatty fish, it goes great with leafy greens like Kale or Swiss Chard. Lastly, Corn is finally starting to be in season so it’s pretty cheap at the store so grab a bunch of Corn on the Cobs to steam up and slather in butter to be my starch for this tasty dish.
Make sure to check out the video of me making this on my Twitch stream!
Roasted Salmon
4 fillets of Salmon
1/4 c Olive Oil
3 Tbsp Lemon Juice
1 tsp Dried Dill
1 tsp Dried Parsley
1/4 c White Wine
4 c Kale, chopped
1 tsp Salt
1/4 tsp Black Pepper
Corn on the Cob
6 ears of Corn on the Cob, shucked
2 c water
1 tsp Chili Powder
1 tsp Salt
4 Tbsp Butter
Preheat the oven to 425 degrees F.
In a glass casserole pan, place kale on the bottom of the pan. Season the salmon with salt and pepper and nest the salmon in the kale. Whisk together the olive oil, lemon juice, dill, and parsley and drizzle over the salmon and kale. Let sit for at least 15 minutes.
Pour the white wine around the salmon in the pan.
Roast the salmon for 8-12 minutes (depending on thickness), until the center is almost cooked in the thickest part. Cover the pan with foil or a pan and let rest for 10 minutes before serving.
While the salmon and kale roast, add water to a pot large enough for the 6 ears of corn. Add a steaming basket to the bottom of the pot and pour in the water. Bring the water to a boil. Add the ears of corn, cover, and steam 6-9 minutes until tender.
Melt the butter, salt, and chili pepper together in the microwave or on the stove over medium heat. Once corn is done serve with butter drizzled over the top.
Katastrophe Chef 