Salmon with Anchovy Butter and Braised Kale

This simple, no fuss salmon recipe, cooked under the broiler, is perfect for any time of the week.

If one is pregnant and looking for some safe options for their 3 or 4 seafood meals per week. Choose farm raised seafood for your and the baby’s health.

The following salmon recipe, inspired by BC’s farms, is easy to recreate, delicious to eat, and perfect for mothers-to-be.

If you are craving something different next time, check out this Korean Soup made with BC farm-raised SableFish

Salmon with Anchovy Butter and Braised Kale

This simple, no fuss recipe, cooked under the broiler, is perfect for any time of the week.

I love the umami flavour of the anchovies, and the creaminess of our local butter, add fresh as a breeze local salmon and gorgeous BC greens for an unforgettable meal.

Eating local British Columbian products right here at home, pairs perfectly with the air, the sea and the skies. I find eating foods right where it is grown can never ever be truly recreated elsewhere.

Ingredients:

2-3 serving size BC farm-raised salmon fillets

¼ cup BC butter

2 anchovy fillets, minced (Spain)

2 cloves BC garlic, minced

1 small BC shallot, thinly sliced

1 bag BC kale, massaged* and 3 cup boiling water

3 cups boiling water

1 teaspoon vinegar

½ teaspoon cracked black pepper

1 teaspoon Vancouver Island salt flakes, for finishing

Method:

Start the broiler on low, and place the rack in the middle of the oven.

1. Wash and pat dry the salmon, cross-slash the skin without cutting into the flesh, and set aside
2. Mix the butter, anchovies and garlic together, and divide into 3 parts, set aside
3. Rinse the kale, and lie flat on a large tea towel. Roll the towel up like a yoga mat massaging the rolled parts until fully rolled up. Now, remove the towel and place the kale in a deep bowl. Pour the hot water over and set aside for 3 minutes. Drain the water off.
4. Place the wilted kale on the bottom of a pan, spread the shallots around the kale, and dot with one part anchovy butter.
5. Place the salmon, skin side up, on the kale. Spread the 2 parts butter onto the skin, making sure to cover the entire skin in a layer of butter.
6. Place the pan into the oven. Broil for 5 -6 minutes. Keep watch and adjust the heat or rack accordingly, as some broilers are different from others.
7. Remove from the heat and let it rest for a minute. Plate the salmon. And toss the shallot-y kale with the vinegar, divide onto the 3 plates, making sure to get all the good juices divvied up on the three plates.
8. Add your carb of choice (whatever the baby is craving), and finish with the salt flakes, and ground black pepper as needed. Bon appetit little person!