Grilled Salmon with Crispy Kale and Lemon Butter

Instructions

1. 1

   Pat salmon fillets dry with paper towels and season both sides generously with salt and pepper. Let sit at room temperature for 5 minutes.

   Tip: Dry salmon ensures better browning and crispier skin when grilled.

2. 2

   Heat a grill pan or cast iron skillet over medium-high heat until very hot. Drizzle with 1 tablespoon of olive oil and carefully place salmon skin-side up in the pan.

3. 3

   Grill salmon for 4-5 minutes on the first side without moving it, until the skin is crispy and golden. Flip and cook for another 3-4 minutes until cooked through. Transfer to a warm plate.

   Tip: Salmon cooks quickly, so watch carefully to avoid overcooking.

4. 4

   In the same pan, add remaining 3 tablespoons of olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.

5. 5

   Add chopped kale in batches, stirring frequently, until it wilts and turns crispy around the edges, about 5-6 minutes. Season with red pepper flakes, salt, and pepper.

   Tip: Work in batches if needed to avoid overcrowding the pan.

6. 6

   Remove kale to a serving platter. In the same pan, melt butter over low heat and stir in lemon juice, scraping up any browned bits from the bottom.

   Tip: These browned bits add wonderful flavor to your sauce.

7. 7

   Toast pine nuts in a separate dry skillet over medium heat for 2-3 minutes, stirring occasionally, until golden and fragrant.

8. 8

   Arrange grilled salmon on top of the kale, drizzle the lemon butter sauce over everything, and sprinkle with toasted pine nuts and lemon zest before serving immediately.

   Tip: Serve hot to enjoy the best flavors and textures of all components.