Ingredients:

  • 2 (6-oz) wild-caught salmon fillets, skin-on
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp avocado oil
  • 3/4 cup dry white or tri-color quinoa, pre-washed
  • 1.5 cups low-sodium bone broth
  • 2 cloves garlic, thinly sliced
  • 1 medium shallot, finely diced
  • 2 cups Lacinato kale, stemmed and ribboned
  • 1 medium lemon, zested and juiced
  • 1/2 cup fresh parsley, roughly chopped
  • 1/4 cup feta cheese, crumbled

Instructions:

  1. Prepare the fish. Pat the 2 (6 oz) salmon fillets bone dry with paper towels on both sides. Season the flesh and skin with 1 tsp kosher salt and 1/2 tsp cracked black pepper. Note: Dry skin is the only way to achieve a crisp texture.
  2. Heat the skillet. Add 1 tbsp avocado oil to your 12 inch skillet over medium high heat. Wait until the oil is shimmering and just starting to whisps of smoke.
  3. The initial sear. Place salmon skin side down. Press firmly with a spatula for 30 seconds. Sear for 4 minutes until the skin is golden and rigid.
  4. The flip. Flip the fillets and cook for 1 minute on the flesh side. Remove them to a side plate. Note: The fish will finish cooking later in the steam.
  5. Sauté aromatics. In the same pan, add the diced shallot and sliced garlic. Sauté for 1-2 minutes until they are soft and smell sweet.
  6. Toast the grain. Add 3/4 cup dry quinoa. Stir for 2 minutes until the grains smell like toasted nuts.
  7. Simmer. Pour in 1.5 cups bone broth. Bring to a boil, then cover and reduce heat to low. Simmer for 12-15 minutes until all liquid is gone.
  8. The wilt. Stir in the 2 cups of ribboned kale, lemon juice, and zest. Place the salmon fillets back on top of the quinoa.
  9. Finish. Cover for 2 minutes until the kale is bright green and the salmon is heated through.
  10. Garnish. Remove from heat and top with 1/2 cup parsley and 1/4 cup feta cheese.