Makes 4 servings
- 1 tablespoon sesame oil or olive oil
- ½ cup thinly sliced red onion
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger plus 4 slices, divided (see note)
- 4 cups torn or roughly chopped kale, stems cut into ¼-inch slices
- ½ cup low-sodium vegetable or chicken broth
- 2 tablespoons low-sodium soy sauce plus 4 teaspoons, divided
- ½ teaspoon red pepper flakes
- 1 cup cherry tomatoes, halved
- 1 pound salmon fillet, cut into 4 portions
- 4 thin slices lemon
- 1 teaspoon toasted sesame seeds or toasted slivered almonds
Heat oil in a 12-inch skillet over medium-high heat. Add onion and sauté until softened. Add garlic and 1 teaspoon grated ginger and sauté another minute. Add kale, using tongs to quickly turn and coat the leaves with oil. Add broth, 2 tablespoons soy sauce, and red pepper flakes, continuing to turn the mixture. When kale is just wilted, add tomatoes and salmon portions, placing the fillets directly against the bottom of the skillet.
Top each fillet with 1 slice of ginger, 1 slice of lemon, and 1 teaspoon of soy sauce. Cover skillet and cook until salmon is done, about 6 to 8 minutes depending on thickness. Serve salmon on bed of kale and tomatoes. Sprinkle with sesame seeds or almonds and additional red pepper flakes if desired.
Note: Instead of fresh ginger, you can use 1/4 teaspoon ginger powder, plus a dash of powder on each fillet.
Nutritional information per serving: 550 calories, 26 g protein, 12 g fat, 2 g saturated fat, 13 g carbohydrate, 2 g fiber, 2 g sugar, 562 mg sodium.