Easy way to prepare salmon.
Prep time: 10 Minutes; Start-to-Finish time: 20 minutes
Ingredients
- 1 cup white wine
- 1 cup water
- 2 tablespoons lemon juice
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon dried dill
- 4 (4 to 5 ounce) skinless salmon fillets
- 2 tablespoons olive oil
- ½ cup chopped onions
- ½ bunch kale (8 ounces), coarse stalks discarded, leaves coarsely chopped
- 4 small plum tomatoes, quartered
- salt and pepper to taste
- 2 tablespoons chopped fresh dill (optional)
- Lemon wedges (optional)
Directions
- In a skillet, combine wine, water, lemon juice, rosemary and dried dill. Bring to a boil over high heat.
- Reduce heat; simmer uncovered 10 minutes.
- Add salmon; simmer gently until salmon is opaque and firm to the touch, 3 to 5 minutes.
- Meanwhile, heat a separate deep skillet over medium-high heat. Add oil, then onions. Cook 1 minute, stirring frequently. Reduce heat to medium. Add kale.
- Cover and cook until kale is wilted, about 3 minutes. Uncover; continue cooking kale, turning with tongs until tender, about 3 minutes.
- Add tomatoes, salt and pepper; heat through.
- Transfer vegetables to serving plates. Place salmon over vegetables.
- Garnish with fresh dill and wedged lemon, if desired.
Servings/Yield: 4 servings
