Thursday, January 11, 2018

Baked Salmon & Kale in Moroccan-Spiced Tomato Sauce


Adapted from: washingtonpost.com
Course: All-In-One
Cuisine: African | North
Main Ingredient: Salmon
Prep Time: 13 min
Cook Time: 17 min
Total Time: 30 min
Serves:
 
Ingredients
  • 1 tablespoon EVOO
  • 3 clove garlic minced
  • 7 ounce tomatoes, diced with their juices
  • 7 ounce tomato sauce
  • ½ teaspoon cumin, ground
  • salt & pepper to taste
  • ¼ teaspoon ginger, ground
  • ¼ teaspoon coriander, ground
  • ¼ teaspoon cinnamon, ground
  • ¼ teaspoon pepper, crushed red
  • 4-5 cup kale or baby kale; tough center stems removed and discarded, leaves chopped
  • 12-16 ounce salmon

Directions
  1. Preheat the oven to 350°F.
  2. Heat the oil in a large skillet over medium-low heat. Stir in the garlic; cook for about a minute, until it has softened, then add the diced tomatoes with their juices, tomato sauce, cumin, ginger, coriander, cinnamon, crushed red pepper flakes, salt & pepper.
  3. Increase the heat to medium-high. Once the mixture comes to a boil, reduce the heat to medium-low and cook for about 10 minutes, stirring occasionally, to form a slightly thickened sauce.
  4. Arrange the kale evenly in a 9x13 baking dish.
  5. Season the fish fillets with salt and pepper and place on top of the kale. Pour the sauce over the salmon and the kale that is not covered by the fish.
  6. Cover and bake for about 12 minutes, until the fish is nearly cooked through and the kale has wilted. Uncover and bake for 5 minutes.
  7. Serve right immediately.

Nutrition Estimate per Serving
  • Net Carbs: 22g
  • Calories: 502
  • Protein: 52g
  • Carbohydrate: 32g
  • Fat: 20g
  • Fiber: 10g

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